Karen's Kitchen

INGREDIENTS:

2 cups white rice, washed (not instant)
2 3/4 cups water
1/2 onion chopped
2 Tablespoons sesame oil, roasted (dark)
2 Tablespoons vegetable oil or canola oil
4 cloves garlic, crushed
1/2 cup sugar
1/2 cup teriyaki sauce
1/4 teaspoon white pepper
3 eggs, scrambled and fried (no milk added)
1/2 teaspoon salt
2 cups vegetables (carrots, peas, broccoli, cauliflower, etc.)

In a 2-quart pan, combine the rice and water. Bring to a boil, cover pan and simmer for 10 to 12 minutes. In a frying pan or wok, combine the onion, garlic and oils, cook until tender. Add sugar, teriyaki sauce, pepper and salt. Simmer 10 minutes. Parboil the 2 cups of vegetables; drain. Combine rice, onion mixture, egg and vegetables together. Simmer until thoroughly warm through.