4 cups cold cooked rice
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons canola, corn or peanut oil
1/2 cup scallions, thinly sliced (or onion, diced)
2 teaspoons thick soy sauce
1 cup fresh or frozen peas
1 cup carrots, parboiled (or thawed frozen, diced)
1/2 cup cooked ham, chicken, turkey or pork, diced
1 cup fresh bean sprouts

Place the rice in a large bowl and break up any lumps. Set aside. Beat the eggs in a separate bowl with the salt and pepper. Set aside.
Pour the oil into a wok or stir-fry pan and place the pan over medium-high heat. When the oil is hot but not smoking, add the scallions. They should sizzle. Stir for about 15 seconds. Stir the beaten eggs into the pan with a spatula and scramble until the eggs are dry and separate.  Add the rice to the eggs and mix thoroughly. Pour the soy sauce evenly over the mixture. Add the peas, carrots, meat and bean sprouts. Stir constantly until all the ingredients are well mixed and heated through. Serve immediately.