Cantonese rice revisited

In a pan, cook a scrambled egg with very little sunflower oil, add the onion or spring onion, various cold cuts (cut into strips or cubes), the zucchini and the rice.
Mix all the ingredients together and let them blend over the heat, adding oil if the rice is too dry. Turn off the heat and serve.
The variations are endless; you can easily use cooked vegetables cut into cubes such as carrots, corn, legumes, peas, green beans, broccoli, cauliflower, peppers, eggplant.
As well as leftover chicken or pork, all cut into cubes.
Chinese cuisine lends itself very well to this; in the past, to save on the wood or coal used for cooking, food was ‘stir-fried’ in the wok; the wok, due to its shape, allowed cooking in very short times. This is also why food had to be cut into cubes to allow for quick and even cooking and to facilitate the use of chopsticks.