1 1/2 cup cooked rice

1 Tbsp sesame oil

1 small cooking onion – finely chopped

1 clove garlic – minced

1 to 2 cups Veggies – I use peas (and carrots when I have them) because I have fussy eaters but I also like broccoli, cauliflower, green peppers, mushrooms – use your favourites

2 eggs beaten

1/4 cup soya sauce

1.  In a skillet or wok, heat oil over medium heat and sautee onions and garlic.  Add veggies.  Stir-fry them for 2-3 minutes.

2.  Push the veggies to the side of the skillet.  Pour in eggs and scramble.

3.  Add rice and soya sauce to skillet.  Mix well with eggs and veggies

as heating through.

4. Serve with your favourite Chinese main dish.  Makes a great lunch leftover the the next days lunch.