This recipe is for my friend Cody who took 7th grade French with me in Alaska. Enjoy!

3 cups cooked Short Grained Rice (cold)
3 Tbsp Margarine, separated
1/2 Yellow Onion, diced
1/2 Zucchini, diced
2 Carrots, diced
1 Green Onion, chopped
1/4 cup Any protein, diced
3 tsp Roasted Sesame Seeds, separated into two
2-3 tsp Seasoning

Seasoning:
1/2 Salt
1 Tbsp dried Parsley
1 tsp Onion, powder
1 1/2 tsp Chicken Bouillon

1. Dice vegetables and prep protein. I suggest using ham/spam, chicken, beef, pork or shrimp.  

2.  Add salt, parsley and onion powder to mortar/pestle or a seasoning grinder. Reduce to fine powder and add chicken bouillon and set aside. 

3.  Heat non-stick pan.  Add margarine and melt. Add vegetables and 1 tsp of seasoning.  Saute until onions are translucent. You want to use margarine instead of butter or oil as it will not burn with the heat.

4.  Add protein.  If using something that is not seasoned, add 1 tsp of seasoning. Saute until almost fully 90% cooked.

5.  Add rice and remaining margarine, 1 1/2 tsp seasoning, pepper and 1 1/2 tsp sesame seed.  Using a straight downward motion, cut into the rice to separate clumps and spread rice over the vegetables. Start folding the vegetables on the side of the pay over the rice. Continue to saute until well mixed and most the the rice is blended with vegetables. TASTE and add more seasoning if needed.

6.  Create a larger well in center of the pan and add eggs. Break yolk and all the eggs to slight set before scrambling.  

7.   Once egg is fully scrambled, mix together until well incorporated. TASTE and season if needed. 

8.  Garnish with green onion, remaining sesame seed and plate.

*Using cold rice prevents them from clumping together and will give you better consistency. Leftover day old rice is used in restaurants.

**May use any kind of vegetables but highly recommend keeping onions. Use a variety with different colors like potatoes, peas and broccoli.