Makes 2 decent servings.
Leftover (or at least room temp) cooked rice (any variety; brown rice is what we keep), about 2 cups
2 or 3 carrots, sliced, diced, julienned, whatever
2 or 3 green onions, sliced, white and green parts kept separated
I heat some oil in a pan over med-high heat, just enough to lightly coat the bottom, and add the carrots and the white parts of the onions. Saute a few minutes and then they get moved to the side of the pan.
Then I scramble my eggs in the newly-made space and add the rice, green peas, enough soy sauce to pour around the pan a few times (unless I am currently using one of those big jugs that don't have the pour-control top; in that case I just estimate something similar) and as much sriracha as I think I can stand. Then everything gets mixed together in the pan and cooked a few minutes, stirring often, maybe even constantly. I'll give it a little taste and adjust seasonings.
Then I sprinkles the green parts of the onions over the top, turn the heat up a few notches and leave for a couple minutes for some hawt browning action. I usually take this time to clean up a bit.
Note: There's this black bean chili sauce that I had until recently (came from the Asian market) and I would throw a tablespoon (and maybe a half) of that in, too. I love this flavor. Anything else you have that you think would work, hell, try it.