2 tbsp. sesame oil
1 tbsp. vegetable oil
1/2 tsp. hot pepper flakes
2-3 scallions, chopped
1 tbsp. minced fresh ginger
1 tbsp. soy sauce
1/4 lb. fresh mushrooms, chopped
1 sm. red bell pepper, chopped
1 c. fresh cooked broccoli, chopped
1 c. fresh bean sprouts
4 c. cooked long grain rice
1 egg, beaten

Heat oils in wok or large heavy skillet. Add scallions, ginger and hot pepper; stir-fry briefly. Add mushrooms and bell pepper; stir-fry until mushrooms lose most of their moisture. Add sprouts and broccoli; stir-fry briefly. Add rice and soy sauce; toss to coat thoroughly. Stir-fry for 2 minutes until rice is heated through. Add egg slowly while stirring rice. Toss until egg solidifies into small pieces scattered through the rice. Season with salt and garlic to taste.