This recipe requires day-old cooked rice, preferably steamed, so it’s a great way to use any rice left over from Chinese take-out. That’s what I used the other day, along with some long-grain rice I happened to have in the fridge. I chopped a couple of carrots and threw them in, along with a handful of frozen peas and some canned water chestnuts. You can add whatever vegetables you like, whether chopped or sliced. Scale the recipe according to how much rice you have.

1 Tbsp. peanut oil (substitute canola/rapeseed oil if you need to)
4 large eggs, lightly beaten
4 cups cold steamed white rice
3/4 tsp. salt
1/2 cup thinly sliced scallions
1-2 tsp. sesame oil
Vegetables as above

Heat a wok or large pan over high heat until a drop of water vaporizes instantly upon contact. Add peanut oil, swirling to coat wok evenly, and heat until hot and just smoking. Add eggs, tilting wok and swirling eggs to form a thin, even layer on cooking surface, and cook 30 seconds, then add rice and salt and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, 2-3 minutes. Add scallions, sesame oil, and vegetables and stir-fry until combined well and heated through.