vegetable fried rice

* From Cook's Country *

6 TB soy sauce
2 TB rice vinegar
1 TB hot sauce
1 TB grated fresh ginger
4 large eggs
4 tsp vegetable oil
10 scallions, white parts sliced thin, green parts cut into 1/2" pieces
4 C bagged coleslaw mix
1 red bell pepper, seeded & chopped
4 C leftover cooked rice ***

Whisk soy sauce, vinegar, hot sauce, and ginger in bowl. In another bowl, beat eggs with 2 TB soy sauce mixture until combined.

Heat 2 tsp oil in lare nonstick skillet over med-high heat until just smoking. Add egg mixture to pan and cook, scrambling and breaking in small pieces, until set (1-2 minutes). Transfer to plate.

Heat remaining oil in empty skillet until just smoking. Cook scallion whites, coleslaw mix, and bell pepper until just beginning to soften. Add rice and remaining soy sauce mixture and cook until liquid has evaporated and rice is heated through. Stir in egg and scallion greens and cook, stirring constantly, until heated through.

*** This won't work with just-made rice. I usually make the rice the day before and let it sit in the fridge for 24 hours.