2 to 3 eggs, beaten
3 tablespoons vegetable or canola oil
4 cups cooked rice
2 to 3 tablespoons soy sauce
2 chopped scallions (optional)
1 cup diced frozen vegetables like corn, peas, carrots, thawed (optional)
Heat 2 tablespoons oil in a wok or frying pan. Add the eggs. Cook, stirring, until they are lightly scrambled. Add 2 remaining 2 tablespoons oil and the rice. Stir-fry for a minute or two. Add soy sauce and any vegetables and stir fry, stirring often until heated through.