I could literally eat this meal every night.  You can throw in any kind of veggies and/or meats you have on hand.  Just be sure to use cooled left-over cooked rice.  It is best when the rice has been in the fridge over night and loses some of it’s moisture.  Don’t use freshly cooked rice, which I have done, it comes out to be a soggy mess.  You can also make this vegan by omitting the eggs.  Throw it all together and viola!  dinner is served!

Ingredients:
3 tablespoons vegetable oil
2 eggs
4 cups cold cooked white rice
1/2 cup shredded carrots
3 green onions chopped
1/2 cup bean sprouts
1/2 cup mushrooms
1 cup napa cabbage
1/2 cup frozen peas
1/2 cup snap peas
1/2 cup onion diced
3 tablespoons soy sauce
2 teaspoons sesame oil

Heat oil in large skillet over medium heat.  Add eggs and scramble until firm.  Add remaining ingredients and saute until vegetables are tender. 

Modifications:
Vegan: omit egg
More Veggies: add baby corn, broccoli, water chestnuts, or bamboo shoots
Meats: you could also add a lb. of raw shrimp, chicken, beef or pork, just be sure to add first and cook through before adding eggs, and additional ingredients.