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1
Place a large wok or skillet over medium heat and wait about 30 seconds.
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2
Add 1 teaspoon oil and swirl to coat the pan.
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3
Add the beaten eggs, and slowly tip the pan in all directions, allowing the eggs to spread into a thin layer.
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4
Keep tilting until the eggs have reached their limit and are cooked through.
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5
Use a spatula to transfer the cooked eggs to a plate, then cut the eggs into small pieces or strips with a dinner knife.
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6
Wipe the wok or skillet clean with a paper towel and return it to high heat.
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7
Wait another 30 seconds, then add 2 tablespoons oil and swirl to coat the pan.
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8
Add the broccoli, onion, carrots, and salt, and cook for 5 minutes, stirring constantly.
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9
Add the tofu or chicken, zucchini or summer squash, and more or less garlic, depending on your taste.
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10
Turn the heat down to medium, and stir-fry another 3 minutes or so, until the vegetables are all tender-crisp.
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11
Fork in the rice a little at a time, as you keep the mixture moving over medium heat.
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12
When all the rice is in, dump in the peas and scallions, and shake in about 20 good shakes of soy sauce, as you stir and cook for just a minute longer.
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13
Stir in the almonds.
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14
Serve hot, and pass shakers of condiments.
