Ingredients

1 cup uncooked long grain converted or parboiled rice (not instant or quick white rice)

2 eggs, beaten

1 cup frozen peas, thawed

2 tablespoons finely grated carrot

1/2 cup diced onion (1/2 small onion)

1 1/2 tablespoons butter

2 tablespoons soy sauce

Salt

Pepper

Preparation

  1. Cook the rice following the instructions on the package. This should take about 20 minutes. Pour the rice into a large bowl to let it cool.
  2. Scramble the eggs in a small pan over medium heat. Chop scrambled chunks of egg into small pea-size bits with your spatula while cooking.
  3. When the rice has cooled, add the peas, carrot, eggs and onion to the bowl. Carefully toss all of the ingredients together.
  4. Melt the butter in a large frying pan over medium/high heat.
  5. When the butter has completely melted, dump the rice mixture into the pan and add the soy sauce plus a dash of salt and pepper. Cook the rice mixture for 6 to 8 minutes, stirring often.