Japanese Vegetable Fried Rice

You should start this recipe early in the day. I start with boiling 2 cups of water. I then add 2 cups of minute rice, removing the pan from the heat source and covering it with a lid. Meanwhile, scramble some eggs. I love eggs so I use 3-4 eggs. I like to add a little milk to my scrambled eggs, maybe just a tablespoon or two. Once the eggs are scrambled and the rice is cooked, transfer both into a bowl and refrigerate. Next, sauté some vegetables. I'm not a big fan of onions so I use onion powder instead.....and you can actually use whatever vegetables you have on hand. My favorites and what was used often in Japan was corn, peas, and carrots. Just like the rice & scrambled eggs, transfer them into a bowl and refrigerate. Now, take a small bowl and add about 2 tablespoons of sugar and add just enough soy sauce to cover the sugar and let it set. When you're ready to fry your rice, take a good sized sauce pan or better a wok and add just enough oil to cover the bottom. When the oil is hot enough to fry , empty your refrigerated rice, eggs, and veggies into the hot oil and fry, stirring every so often. Once the rice is covered in the hot oil add the soy sauce mixture. Stir, remove from the heat and enjoy!!!!