As I droned on about in the post above, be sure to have all ingredients prepped and ready to go before you heat up your wok.
A wok is the ideal vessel for cooking the stir-fry (though I've found that the eggs stick less in my cast-iron skillet). Lacking a wok, cut the recipe in half (or cook it in two batches) and use a large, 10" skillet.
If you start with pre-cooked rice, you'll need 6 cups for this recipe.
To make this dish vegan, substitute 8-12 ounces of cubed, extra-firm or nigari tofu, cooked in sunflower oil until golden and crispy, for the eggs.
Many other vegetables can stand in for the ones I used here: shiitake mushrooms, spinach, cabbage, bok choy or other greens, English peas, broccoli, cabbage, or anything else you like. If you enjoy spice, drizzle some hot chile oil over the finished rice. I use sunflower oil for a flavorless cooking oil, but coconut would probably be a worthy substitute.
Nutritional values are based on six servings.