• Saucepan
• Slotted spoon
• Wok or large frying pan (nonstick)
• Wooden spoon
• Bowl or plate

• 1½ c vegetable stock
• ½ c diced vegetables (such as broccoli, carrots, green beans, peas, and/or squash)
• 3 T peanut or vegetable oil
• 2 eggs, lightly beaten
• 3 scallions, thinly sliced
• 4 c cooked, cold long-grain or jasmine rice
• ½ t salt
• black pepper

Heat 1 T oil in wok over high heat. Add the eggs and mix around. When lightly set, break into pieces, then transfer to a bowl or plate. Add remaining oil to the pan, then add blanched vegetables and most of the scallions. Stir constantly for one minute, then add rice. Continue stirring, using the spoon to break up any clumps of rice.

When the rice is hot, add eggs, salt, and pepper, stir, transfer to bowl or platter, sprinkle with remaining scallions, and serve.