Beat together eggs, milk and seasonings with a fork, mixing thoroughly for uniform yellow, or just slightly for white and yellow streaks. Set aside.
Heat oil in wok or 10-inch skillet over medium-high heat, until hot enough to sizzle a drop of water.
Add vegetables (and seasoning packet if any comes with vegetables) and cook, stirring constantly, 1 to 2 minutes. Reduce heat to medium.
Pour in egg mixture. As mixture begins to set, turn a pancake turner over and gently draw completely across the bottom of pan, forming large soft curds. Continue until eggs are thickened throughout but still moist. (It is better to remove scrambled eggs from pan when they are slightly underdone. Heat retained in eggs completes the cooking.) Do not stir constantly.