Egg Fried Rice

1 1/2 c. rice
3 c. water
1 tsp. salt
1 (12 oz.) bag of peas and carrots

1 sm. onion, opt.
2 T. sesame oil
4-5 eggs, beaten
2-3 T. soy sauce
2 T. chopped green onion

(Preferably the day/morning before:) Combine rice, water, salt and peas and carrots. Bring to a boil, cover, then turn off to finish cooking (about 15 mins.) Once cooled, refrigerate until ready to make dinner.  (You can also used left over rice from another meal, then just add the thawed peas and carrots during the frying stage.)

In large skillet, heat oil and saute onion, if using. Add eggs and scramble in oil. Add cold rice and soy sauce. Cook until thoroughly heated. Serve topped with green onion.