2 eggs
soy sauce
2 medium chopped carrots
4 to 5 c. cooked rice
canola oil
4 minced scallions
3 medium garlic cloves, minced
salt and pepper
1 small can sliced water chestnuts
1 small zucchini, diced
1 small bag green peas
2 c. broccoli

Beat eggs. Heat wok for 1 minute on high; add 1 teaspoon oil, then eggs. Scramble until cooked through; transfer to plate. Wipe wok clean. Return to high heat. Add 1 tablespoon oil, carrots, broccoli and dash of salt. Stir 2 minutes. Add zucchini and garlic. Stir-fry 2 minutes. Add peas, scallions and water chestnuts. Stir-fry 2 minutes. Reduce heat to medium. Add rice and stir to mix thoroughly with vegetables. Stir in scrambled egg. Sprinkle in soy sauce.

Variation: Stir in cooked beef strips, pork strips or chicken strips, if desired.