LARRY CROWE/The Associated Press

Using peanut oil imparts a nutty flavor to Summer Vegetable Fried Rice. The dish is very adaptable and easy on the budget.

In a large nonstick skillet or wok, heat 1 tablespoon of the oil over high heat. Add eggs and cook, stirring, until scrambled. Transfer to a plate and set aside.

Add the remaining tablespoon oil to pan. Add the onion and cook, stirring constantly, until it begins to soften, about 2 minutes. Add the garlic and cook, stirring constantly, 1 minute.

Add the zucchini, squash, pepper, scallions and Canadian bacon. Cook, stirring constantly, until the vegetables begin to soften, about 5 minutes.

Add the rice and cook, stirring constantly, until the rice is heated through, 3 to 5 minutes. Add the reserved eggs and soy sauce. Toss well, breaking up the eggs, until heated through, about 2 minutes. Serve immediately. Makes 6 to 8 servings.

PER SERVING: Calories 281 (35% fat) Fat 11 g (3 g sat) Protein 17 g Cholesterol 185 mg Sodium 419 mg Fiber 2 g Carbohydrates 28 g

SOURCE: The Associated Press