J: I have been making mostly repeats, as usual, since they are popular and I don't have to go to a lot of trouble to make them. When Ian, Linda, Wendi, Dave and the kids were here last Sunday, I made Kung Pao Vegetables to show off the wok capabilities of the new stove. I also made Orecchiette with Rapini and Sun Dried Tomatoes because it's my favorite dish and it was *my* birthday. Since I didn't know if the kids would eat either one of those, I also made some pretty basic fried rice. I probably don't even need to send you this one, but A.J. actually wanted to know how to make it, so I'll send it to you and put it on the web page for him. You'll need: oil 4 cups of assorted diced vegetables. I used carrots, celery, onion, and frozen peas (the peas weren't diced). 4 "rice cooker cups" of cooked and cooled white rice. This is probably 6 to 8 cooked cups. 3 eggs 1/2 cup broth, I used vegetable soy sauce Heat a few tablespoons of oil in a wok on high heat. Add the vegetables and stir until tender. Add the rice and stir until it's hot. Make a well in the bottom of the rice and crack the eggs into the bottom of the wok. Scramble them and then mix them in with the rest of the stuff. Add the broth and mix well. Add soy sauce to taste and color and mix well. Serve. If I was making this with no kids, I would add garlic to the mixed vegetables. Also, I would add whatever vegetables I had in the house (in this case I had leftover carrots and celery sticks from a party the day before). With the sauce I would add a more exotic combination with some or all of: rice vinegar, sesame oil, chili oil, chili paste, hoisin sauce, cilantro, whatever looks good. Have fun,