Instructions: 6 SERVINGS OVO-LACTO

This colorful, mildly spiced meal-in-one can be made with either leftover cooked rice or freshly cooked rice. To get the right amount, start with about 1 1/2 cups raw rice.

If you are using cold leftover rice, moisten your hands with water and rub rice to separate grains. Skip this step if you are using just-cooked rice.

Set rice aside.

Place nonstick wok or large, heavy skillet over medium-high heat and add 1 teaspoon oil. In small bowl, beat eggs with 1/4 teaspoon salt. Add eggs to hot oil and cook, stirring, until softly set, about 1 minute. Remove to plate and set aside.

Add 2 teaspoons oil to wok and heat over medium-high heat, Add garlic, onion and bean paste and stir-fry 1 minute. Add pineapple, tofu and sugar and stir-fry until heated through and lightly glazed, about 3 minutes. Add celery and carrots and stir-fry 3 minutes. Season with 1/4 teaspoon pepper and remaining 1/4 teaspoon salt and transfer to bowl. Set aside.

Add remaining 2 teaspoons oil to Wok and heat over medium-high heat. Add scallions and stir quickly. Add rice and stir-fry until heated through, about 2 minutes.

Stir in soy sauce and broth until rice is well coated. Add scrambled eggs and pineapple-tofu mixture and stir until heated through and flavors are blended, 2 to 3 minutes. Season with remaining 1/4 teaspoon pepper and serve right away.

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