For the Sauce:

Mix all sauce ingredients together and set aside.

For the Rice:

Preheat a 14-inch wok or 12 to 14-inch skillet over high heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer. Reduce heat to medium and add vegetables, cooking three to four minutes, stirring, until tender but still retaining some crunch. Add the garlic and jalapenos, stir until fragrant, about 30 seconds. Remove vegetables to a plate.

Add a little more oil, then the eggs, letting them sit for about a half minute or so until they just begin to firm up. Give them a stir, breaking them up and add them to the vegetables. They’ll cook a bit more in the final dish.

Add a little more oil and heat the pan up again, then add the rice, breaking up any clumps. Let it sit until it begins to very slightly toast, then stir and add the sauce mixture. Quickly stir the rice and sauce around until the rice is coated and hot.

Add meat, eggs, vegetables and basil to the skillet and carefully toss everything from top to bottom. Remove from heat and serve with lime and cilantro.

Note: Only attempt to cook this much if you have a very large skillet; otherwise, prep everything and cook in two batches. When cooking in batches, to speed things along, cook everything through the egg, then divide that and the vegetables into two portions, one for each batch.

No Leftover protein, no problem. Here are instructions to start from scratch:

If you don’t have any leftover meat and wish to cook something up for this recipe, mix up this marinade and massage it into the protein. Let sit for about 20 minutes, drain if necessary, and cook in a tablespoon or two of oil until done. Wipe the skillet or wok clean and proceed with the rest of the recipe:

• 10 to 12 ounces thinly sliced chicken, pork, or beef
• 1 teaspoon soy sauce
• 1 teaspoon vegetable oil
• 1 teaspoon cornstarch mixed with about 2 tablespoons water