Fried Rice: 4 cups cold cooked rice, 2 large eggs, 1 teaspoon salt, 1 teaspoon cayenne pepper (or your favorite hot pepper seasoning), 4 tablespoons oil for frying, 2 tablespoons soy sauce/tamari, 1 onion - chopped, sugar snap peas if spring OR yellow squash or yellow/red bell peppers if summer chopped into bite sized pieces, broccoli cut into bite sized pieces, some napa cabbage or bok choi cut into thin slices. (1) Lightly beat the eggs with salt and pepper while wok or frying pan is heating with 2 tablespoons of oil. When oil is hot add the eggs and cook stirring until they are lightly scrambled but not dry. Set aside. (2) Add 2 tablespoons oil to pan then lightly stir fry veggies. (3) Add rice and seasonings. Stir-fry for a few minutes. (4) Mix in scrambled eggs.