This is easier to prepare on board if you can bring already cooked and packaged rice, and ready frozen (and thawed prior to cooking) or parboiled peas and carrots. It actually tastes better with day-old rice!
1. Preheat a large skillet to medium heat.
2. Pour sesame oil in the bottom.
3. Add white onion and peas and carrots and fry until tender.
4. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side.
5. Using a spatula, scramble the eggs.
6. Once cooked, mix the eggs with the vegetable mix.
7. Add the rice to the veggie and egg mixture.
8. Pour the soy sauce on top.
9. Stir and fry the rice and veggie mixture until heated through and combined.
10. Add chopped green onions if desired.
Ingredients
Directions
This is easier to prepare on board if you can bring already cooked and packaged rice, and ready frozen (and thawed prior to cooking) or parboiled peas and carrots. It actually tastes better with day-old rice!
1. Preheat a large skillet to medium heat.
2. Pour sesame oil in the bottom.
3. Add white onion and peas and carrots and fry until tender.
4. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side.
5. Using a spatula, scramble the eggs.
6. Once cooked, mix the eggs with the vegetable mix.
7. Add the rice to the veggie and egg mixture.
8. Pour the soy sauce on top.
9. Stir and fry the rice and veggie mixture until heated through and combined.
10. Add chopped green onions if desired.
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