vegetable oil
2 medium carrots, peeled and diced
2 large eggs, whisked
1/2 large Vidalia onion, diced
1/2 cup frozen peas
2 cloves garlic, minced
1 1/2 cups uncooked medium grain or Thai rice
3 green onions, thinly sliced
soy sauce, to taste
oyster sauce, to taste (optional)
granulated chicken flavor, to taste
salt, to taste
sugar, to taste

Soak the rice in water for about 20 minutes to just cover the top of the rice in a large bowl while preparing the ingredients.

Cook the rice according to the rice package.

Cover the bottom of a wok or a large sauté pan with vegetable oil. Add the egg and cook until scrambled, stirring occasionally. Remove egg and place on the side.

Cover the bottom of the pan/wok with vegetable oil and then over low to medium heat, saute the minced garlic and onion until you can start to smell them - a little golden brown (it was about 2 to 3 minutes for me).

Add the cooked rice in a layer. Stir the rice so it does not burn while adding the other ingredients.

Stir in a drizzle of vegetable oil into the rice - about 1/2 tablespoon.

Stir in the oyster sauce (if you use).

Stir in the soy sauce.

Add the carrots and peas and cook until the carrots are soft.

Add chicken flavor

Add salt and sugar to taste, fold in.

Add the eggs back in and stir to combine.

Submitted by: Kamie Petersen