1. 1. Cook the arborio rice according to package instructions and set aside.

2. 2. In a wok or large skillet, heat some oil over medium-high heat.

3. 3. Add the sliced zucchini, red potato, green beans, frozen peas, eggplant, cabbage, carrots, and broccolini to the skillet.

4. 4. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.

5. 5. In a separate bowl, whisk together flour, cornstarch, and water to make a slurry.

6. 6. Pour the slurry over the vegetables in the skillet and mix well to coat the vegetables in a light sauce.

7. 7. Push the vegetables to one side of the skillet and crack the eggs into the empty space.

8. 8. Scramble the eggs until cooked through, then mix them with the vegetables.

9. 9. Serve the vegetable stir-fry over a bed of cooked rice and enjoy!