Hien's & Kris's veggie fried rice

You can really play around with this to suit your tastes - vary the ratio of brown to white rice, add or decrease eggs, use black beans instead of tofu, use whatever veggies are in season, etc. Just keep everything bite size or smaller when preparing, and use strongly textured (mushrooms, water chestnuts) and especially strong tasting (leeks, garlic, ginger) ingredients sparingly.

Ingredients
5-6 large eggs
3-4 cups uncooked rice (1:1 white jasmine or basmati to brown basmati or long grain)
1/8-1/4 cup wild rice
~2 tbsp. grapeseed or olive oil
1 tsp. crushed chili flakes
1-2 carrots, sliced thinly or diced
1-2 stalks of broccoli, diced (peeled) stalks and florets
1 small zucchini, diced (skin on!)
1 small red, orange or yellow pepper, diced
1/2 cup frozen edamame (shelled) or sweet peas
1/2 cup frozen corn kernels (or cut from 1-2 cobs, if fresh)
1-2 green onions, chopped
A small block (200 g) sprouted firm tofu, cubed (about 1 cm)
1/2 can of pineapple slices, chopped (or use chopped rather than slices, if it makes your life easier)
...
other seasonal veggies
...
2-6 tsp. light (not low-sodium) soy sauce or tamari, to taste
black pepper, to taste
2-3 tsp. fish sauce (optional)
Crushed peanuts, 1/4 tsp. sesame oil, 1 tbsp. sesame seeds, etc. (optional extras)

A Note on Fish Sauce
Vietnamese fish sauce is usually made up of fermented anchovies - it stinks and is very salty, but just a splash adds depth and character to a meal, such as a fried rice. It is at least worth a try if you're not a strict vegetarian (in which case try beef or chicken in place of tofu in this recipe for a fuller transgression).

Directions
1. Cook the white and brown and wild rice together; for fried rice, the cooked rice should be on the dry side (not sticky). Don't begin any frying until the rice is done.
2. While waiting for the rice to cook, chop your veggies & separate them. Give the eggs a quick whisk in a bowl.
3. Heat the oil with the chili flakes in a wok or large pot.
4. If you have any hard veggies (carrots, broccoli stalks, sweet potato, even zucchini), soften them in the oil first - 2-4 minutes as necessary.
5. Pour in the scrambled eggs and cook completely. Add black pepper to taste. Don't worry about sticking, you can always scrape the bottom of the wok/pot, or add another tbsp. of oil (or both).
6. Add the tofu and/or edamame and cook just until warmed through. Add the sweet peppers now if you want them well cooked; otherwise, wait until the next step.
7. Add half the rice, pineapple, sweet peppers, etc. (all but the green onions) and mix thoroughly, slowly adding soy sauce and/or fish sauce to taste. (You may need more soy/tamari if you're not using fish sauce.) Stir well to mix the flavours.
8. Slowly add more rice, soy/tamari/fish sauce until you have a good balance of ingredients and flavours. (This is entirely subjective.)
9. Turn off the heat. Add the green onions, as well as any extras, mix well, and serve.