Step 1: INGREDIENTS
Step 2: COOK THE RICE
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.
Step 3: COOK 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).
Step 4: SCRAMBLE 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.
Step 5: THIS IS WHAT THE EGGS WILL LOOK LIKE WHEN THEY ARE DONE
Step 6: MIX THE VEGETABLE OIL, GROUND GINGER AND SOY SAUCE IN PAN AND ADD RICE AND EGGS
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.