Served as main course. Vegetarian dish.

Chinese

2 cups instant Rice

2 cups Water

1/2 medium Onion, diced

1/4 cup frozen mixed Peas and Carrots (doesn’t have to be thawed)

1/4 cup Soy Sauce

1 Egg

4 Tablespoons Oil, divided

In a small pot, bring the water to a boil and then stir in rice. Cover with a tight-fitting lid and set aside. In a large skillet, place 2 tablespoons of oil to get hot over med-high heat. Scramble egg, stir-frying the heck outta that sucker to make sure it’s good and broken up. Put it into your serving bowl for holding. Put the other 2 tablespoons of oil in the skillet and fry the onion until almost transparent. Add the peas and carrots, stir-frying those to thaw. Heat thoroughly. By this time, the rice should be ready; pour it into the skillet and add the egg. Pour in the soy sauce as well. With a quick hand, toss ingredients over med-high heat and stir quickly. "Fry" the rice until all the soy sauce is distributed and the color and strength is to your liking. Dish this stuff up and serve it with your favorite other Chinese dishes or just do what I do and make a meal outta this stuff.

Preparation time: 10 minutes

Cooking time: 20 minutes

Yields: 2 cups

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