Combine the rice with 4 cups of water in a large saucepan. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 35 minutes.

If using eggs, heat half of the oil in a medium-wide skillet. When hot, add the beaten eggs. Turn the heat down to medium-low. Cover, and cook until the eggs are set on top. Flip and cook briefly on the other side, then slide the egg pancake onto a plate. When cool enough to handle, cut into strips about 1/2-inch wide by 1 1/2 inches long.

Heat the remaining oil in a wok or stir-fry pan. Add the mixed vegetables and stir-fry until they are just tender-crisp. Add the cooked rice and scallions. Season to taste with soy sauce and stir fry over medium-high heat for 3 to 4 minutes. Stir in the optional egg strips and serve, passing around extra soy sauce if you'd like.
This recipe yields 6 or more servings.

Comments: Serve this with some pan-sautéed tofu on the side, and perhaps some sliced tomatoes and bell peppers.

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