1 Tablespoon oil
4 eggs, beaten with 2 tablespoons of milk
2 Tablespoons sesame oil
1 teaspoon onion powder
3 Tablespoons light soy sauce
4 cups cooked rice
1 package (8oz) frozen peas and carrots, thawed and drained
Additional soy sauce (optional)

Add one tablespoon oil to wok and heat to 350 degrees
Add eggs and cook, stirring constantly.
Remove eggs and set aside.
Add 2 tablespoons sesame oil, onion powder and soy sauce to wok and bring to heat
Stir in rice, peas and carrots and eggs.  Stir-fry for 2-3 minutes.
Serve with additional soy sauce if desired.