EGG & VEGETABLE FRIED RICE
3 to 4 cups cooked White Rice (leftover or cold is best)
3/4 to 1 cup chopped Yellow or White Onion
3/4 to 1 cup chopped Green Onions
2 teaspoons minced GARLIC
2 teaspoons minced GINGER
3/4 to cup frozen peas and carrots
3 eggs, stirred together
2 teaspoons Toasted Sesame Oil
2 to 3 tablespoons Soy Sauce
4 to 6 tablespoons Peanut Oil, Vegetable Oil, Corn Oil or your choice
Heat a wok or large skillet on high heat. Add a tablespoon of oil and when hot pour in the eggs. Scramble and take up to the side in a bowl. Add another couple of tablespoons oil and the sesame oil to the wok. Then add both onions, garlic, ginger, peas and carrots. Saute 2 to 3 minutes until the onions are softened. Add the rice and stir to coat with oil. Continue to stir and fry the rice for for 3 to 5 more minutes. Move the rice to the sides of the wok and pour the soy sauce in the center to sear when it hits the pan giving it a toasted flavor. Stir all together and continue to fry while adding the scrambled eggs back in. Stir together very well and turn off heat. Serve with a dash of fresh soy sauce and a sprinkle of fresh chopped green onion tops.