3 tablespoons olive oil
2 eggs, beaten
2 cups white rice (uncooked) or 6 cups of already cooked rice
4 cups water if your using the uncooked rice
1 cup frozen peas and carrot mix
1 teaspoon sesame oil
2 tablespoons butter
salt, garlic powder and onion powder
(If you are using the precooked rice you can skip to the frying part, if not, here are the cooking instructions.) In a medium pan, add water, seasoning (salt, garlic powder and onion powder) and butter, and bring to a boil on high heat. When the water has reached a rapped boiling point add the rice and stir until it returns to a boil. Turn the heat down to low and cover with a tight fitting lid for 15 minutes (you can shake the pan every once in awhile to insure that the rice doesn’t stick to the bottom of the pan). When it's done remove it from the heat and fluff/stir/fold or whatever with a fork. Add more seasoning if necessary. Let cool then measure out 6 cups, (if I’ve done my job correctly and accounting for taste testing you should have just enough.
Pour the oil into a saute pan and heat on high. Add in the eggs (like your making a fried eggs) and stir, cooking and breaking it into smaller pieces until fully cooked. Add in the cooled rice and stir them all together. Add in the carrots and peas and toss again. Serve hot.