3 cups cooked white or basmati rice
3 tbs sesame oil
4 tablespoons stick butter or margarine
1 cup frozen peas and carrots
1 small onion, chopped
1 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil and butter in a large skillet or wok.
Add the peas carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side,
then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well.

Stir fry until thoroughly heated.

Try adding some green onion.