3 c. cold cooked rice
3 eggs
1/4 tsp. salt
1/2 tbsp. water
2 tbsp. oil
2 scallions, chopped
2 tbsp. soy sauce
1/2 c. carrots, chopped
1/2 c. English peas

Combine rice and eggs in lightly greased wok or non-stick skillet. Cook until eggs are done, stirring to crumble. Add remaining ingredients, heating well.