The vegetables listed in this recipe are only one possibility of many. Get creative! Use what's available locally and seasonally for the best flavor.
Red onion, thinly sliced
Carrots, thinly sliced
Broccoli, cut into ~1/2" pieces
Spinach, roughly chopped
Green onions, cut into 1/4" pieces
Basil, roughly chopped
Cilantro, roughly chopped
Lard, duck fat, peanut oil, or other high temperature fat for cooking
Optional: Bragg's liquid aminos
Properly prepared rice--recipe here
Cook rice. When it is about 10 minutes away from being done, begin to cook the veggies. Heat fat or oil in a large cast iron or wok over medium-high heat. Add onions, carrots, and about 1/2 t of salt. Cook, stirring, until onions are translucent--about 10 minutes. Add jalapeno and broccoli and continue stirring until the broccoli is soft, then add the green onions, spinach, peas, basil, and cilantro and cook until wilted. Add soy sauce if desired, or more salt to taste.
Set veggies aside. Heat fat or oil in a large nonstick skillet or wok, and add rice, pressing it down firmly into the pan. Allow rice to brown slightly on one side before stirring. Repeat this one or two more times, until rice is slightly crispy. Then combine with veggies and serve.