Ingredients for 5 servings:
1. 3 cups cold leftover cooked rice
2. 1/2-1 cup oleo (or butter)
3. 1 medium onion (chopped)
4. 2 stalks celery (chopped, or just use 3 cloves of garlic and)
5. 2 carrots (diced)
6. 1 cup frozen peas (or a small-medium part of ginger)
7. 3 eggs (beaten, or 6)
8. 1/4-1/2 cup soy sauce (to taste, and chicken msg)
9. pepper
Directions:
1. Melt oleo in large non-stick skillet.
2. Add onion, celery, and carrots.
3. Saute until onions are transparent and carrots are crisp tender, about 5 minutes.
4. Add peas and cook one minute more until peas are thawed.
5. Push veggies to one side of skillet.
6. Scramble eggs in empty side of skillet after the oleo spreads from veggies.
7. Mix eggs into veggies and season with pepper.
8. then put in small amount of rice and then.
9. Add soy sauce.
10. Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.
11. Fry until steamy hot stirring often.
