Bobby at BlogChef.net created this recipe and you can find it here. Now if I could only remember to cook my rice a day ahead it might be an even bigger hit at my house. Though I did just try putting it in the oven and baking it at 400° for awhile and that seemed to dry it out some.
3 cups white rice 6 cups
1/8 cup sesame oil ¼ cup sesame oil
1 cup frozen veggies 2 cups frozen veggies
½ cup onion (chopped) 1 cup onion
2 teaspoons minced garlic (or more) 4 tsp minced garlic
2 eggs (slightly beaten) 3 eggs
1/3 cup soy sauce 2/3 cup soy sauce
Boil peas and carrots until tender; drain.
In a wok heat sesame oil. Add onions and garlic and stir fry until tender. Add peas and carrots.
If you want to add chicken or pork or shrimp, this is where we added it, already cooked.
Lower the heat and add the eggs and stir fry until finely scrambled.
Add the rice and soy sauce and blend well. Stir fry a few seconds or until heated thoroughly.