Cook 1 1/2 c. brown rice or have 3-4 c. readymade. (yes, you could use white rice if you must)

Heat in a large skillet:

4T. cooking oil (I usually use olive oil.)

Add:

3 cloves garlic, minced

1 large onion, diced

1 t. salt

1/2 t. black pepper

1 t. sugar

1 1/2 T. soy sauce (I always use low sodium.)

OPTIONAL: Meat truly is optional in this recipe. I have cooked it with no meat, chicken, BBQ pork leftovers, and shrimp. All tasty. If you are adding raw meat, add about 1/4 to 1/2 lb. of meat with the above ingredients and cook along with the onions and the garlic, etc. If I am using leftover meat (which is most of the time), I throw it in after the onions are mostly cooked just to heat it up.

Stir-fry until meat is hot and/or onions are translucent.

Add:

Cooked rice. Stir and cook for about 5 minutes.

Add:

1 – 2 c. Veggies ( I add more if I am going meatless). Oh, you need something more specific? Honestly, this is never the same twice for me. I use whatever I have on hand. Occasionally I will buy fresh bean sprouts to throw in because I am really fond of them, but mostly – whatever I have. Peas, cut up green beans, corn, shredded carrot, broccoli . . . Stir into rice mixture and allow the veggies to cook to desired tenderness. Just before serving, add:

2 eggs, beaten

Over medium heat, stir the eggs carefully through the mixture until they are cooked.