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1. 

   

   INGREDIENTS

2. 

   

   Cook the rice according to directions on the box.
   
   For the brand I used, which is quick cook rice but not instant, it too about 12 mins to cook in the microwave (tightly covered with lid or if you don't have lid, use plastic wrap) then let stand for 5 mins.




3. 

   

   COOK VEGETABLES
   1 pkg. 12 oz frozen vegetables or 1 12 oz (approx.) can of mixed vegetables
   
   Cook the vegetables according to the pkg. (For this type it is cooked in the pkg. and takes about 7 mins. be sure to set the bag on a plate in the microwave as the bag tends to leak a bit when cooked).

4. 

   

   SCRAMBLE EGGS
   3 eggs
   1 tablespoon vegetable oil
   Dash of Salt and pepper
   
   Lightly beat the eggs with the salt and pepper (I prefer seasoned salt, but you can use regular salt).
   
   Heat frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs then scrambled them, but don't over cook them.




5. 

   

   THIS IS WHAT THE EGGS WILL LOOK LIKE WHEN THEY ARE DONE

6. 

   

   MIX THE VEGETABLE OIL, GROUND GINGER AND SOY SAUCE IN PAN AND ADD RICE AND EGGS
   2 tablespoons vegetable oil
   1 tablespoon ground ginger
   5 teaspoons soy sauce or teriyaki sauce
   
   I use a dutch oven pan, but if you have a large wok that would work better.
   
   Add 2 tablespoons oil, ginger and soy or teriyaki sauce then add the cooked rice the stir-fry it for a few minutes and then add the scrambled eggs.
   
   Optional: Most fried rice has chopped in onion in (I don't as my son hates onions) it and you could chop up 1 small onion and add it to the pan and brown it in the 2 tablespoons of oil before adding the rice if desired.

7. 

   

   Add the cooked mixed vegetables and stir for a few more mins then serve hot.
   
   

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