Egg Fried Rice

4 teaspoons soy sauce (please use real brewed)
1 teaspoon oyster sauce
1/4 teaspoon onion powder
2 cups cold, cooked rice
2 eggs, beaten
1/2 cups frozen peas & carrots, thawed
2 green onions, thinly sliced

1. Combine the soy sauce, oyster sauce, and onion powder in a small bowl; set aside.

2. Spray a 12-inch non-stick skillet with non-stick spray and heat it over medium heat until it's very hot (but don't burn the spray).

3. Add the eggs and let them cook, without stirring, until they are mostly cooked through, 30-45 seconds. stir briefly with a rubber spatula. Add the rice and cook, stirring constantly, until the eggs are broken up and cooked all the way through, about 30-45 seconds.

4. Add the soy sauce mixture and stir well to coat the rice evenly. Cook, stirring constantly, until the excess moisture has evaporated, 1-2 minutes. Add the peas and carrots and cook, stirring constantly, for 1 minute. Add the green onion, and stir and cook until the onion is fragrant, about 30 seconds.

Makes about 3 cups rice.