Fried Rice with Vegetables

Ingredients

• 4 cups cold, cooked white or brown rice
• 2 eggs
• ¼ teaspoon salt
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• ¼ cup sliced scallions or garlic scapes
• 1 cup snow peas or snap peas
• 1 cup summer yellow squash, julienne cut
• 1 cup red pepper
• ½ cup julienne carrots
• ½ cup roasted cashews (optional)
• 2 tablespoons lite soy sauce

Instructions

1. 1
   Beat eggs with the salt. In a wok, heat 1 tablespoon of the oil over medium heat.
2. 2
   Add the scallions or garlic scapes and stir-fry for about 30 seconds. Add eggs and stirfry until soft curds form; remove from pan and set aside.
3. 3
   Heat another tablespoon of oil in the wok.
4. 4
   Add peas, squash, pepper, carrots and cashews and stir-fry for about 2 minutes; remove from wok and set aside.
5. 5
   Heat the remaining vegetable oil and sesame oil in the wok. Add the rice and stir-fry for 2 minutes to heat through.
6. 6
   Stir in soy sauce and vegetable mixture.
7. 7
   Add eggs and stir until they are mixed throughout.