Directions

• Prepare rice according to package directions.
• Dice fresh carrots and give them a quick steam or boil, just to soften them a tiny bit. (I steam them for about two to three minutes).
• In a very large fry pan or wok, heat canola oil over medium high heat. Add to the hot oil, the chopped green onions and all of the rice. Cook/fry the onions and rice, while stirring frequently, for about five minutes, or until the green onions begin to wilt a little. Add to the rice, the par-cooked carrots, corn and peas (add cooked chicken or pork now, if using). Give a good stir to mix. Add coriander, ginger, garlic powder, and soy sauce. Stirring frequently, continue to cook for about five to ten minutes, or until rice and vegetables are heated through.
• Serve.
• If you are adding scrambled egg (this would be the last step)- beat egg and milk in a bowl until thoroughly blended. Push rice/vegetables over to one side of the pan, spray with a quick spray of non-stick oil, and fry/scramble eggs right there in the same pan. Once eggs are cooked through, stir into the rice and serve.