4-5 c. rice
4 eggs
3 tbsp. vegetable oil
2 tbsp. chopped scallions
1 tsp. salt
1/2 tsp. sugar
1 tbsp. soy sauce
Dash pepper
1/4 c. chicken broth or stock

Cook rice. Heat 1 tablespoon of oil in frying pan or wok on high heat. Scramble eggs quickly and remove. Heat 2 tablespoons of oil in same pan or wok, add cooked eggs, salt, sugar, soy sauce and broth. Stir fry over medium to high heat for 3-4 minutes.