2 cups uncooked Thai jasmine rice
4 cups water (for rice)
2 cloves finely chopped garlic
1/4 cup soy sauce
1/8 cup Maggi seasoning sauce
1 tablespoon sugar
1/2 cup frozen peas
1/2 cup frozen diced carrots
1/8 teaspoon white pepper
2 eggs
1/4 teaspoon garlic salt
3-5 tablespoons of vegetable oil
Instructions:
To rice cooker, add 2 cups uncooked rice and 4 cups water. Cook until done. (Can also cook on stove-- follow package directions). When rice is cooked, set aside until completely cooled. (Sometimes I cook rice the night before and refrigerate it overnight).
In a small bowl, slightly beat eggs and add garlic salt. Scramble eggs in skillet with 2 tablespoons of oil until just cooked. Set aside.
In large skillet on medium heat, add 3 tablespoons oil, cook garlic until golden brown. Reduce heat to medium-low. Add cooled rice, soy sauce, Maggi seasoning sauce, sugar and white pepper. Mix well.
Defrost peas and carrots in a microwave safe bowl until tender (1-2 minutes on high). Add to rice. Lastly, add eggs back into rice. Gently mix ingredients together. Serve immediately.
