2/3 cup oleo 1 onion ( chopped) 2 stalks celery ( chopped) 3 carrots ( diced) 1 cup frozen peas 3 eggs ( beaten) 1/3 cup soy sauce ( to taste)
3 cups cold leftover cooked rice pepper
First melt oleo in large skillet and add celery, onion and carrots. Saute until onions are transparent and carrots are crisp tender, about 5-7 minutes. Add peas and cook two minutes more. Push veggetables to one side of skillet. Scramble eggs in empty side of skillet after the oleo spreads from veggies. Mix eggs into veggies and season with pepper. Add soy sauce. Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended. Fry until steamy hot and don't forget to styr.