3 cups cooked white rice (day old or leftover rice works best!)
3 Tablespoons vegetable oil (you can substitute 1 tbsp. sesame oil).
1 cup frozen peas and carrots (or frozen peas and grated fresh carrots).
1 small onion, chopped 1 tsp. salt
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons low sodium soy sauce or Ponzu
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated and serve.