This makes a great side dish for meat or vegetables, or a nice main dish for two people, thanks to the eggs! For an even heartier meal, consider adding some diced chicken or pork.

2 cups white rice, uncooked
2 Tbsp olive oil
2 Tbsp sesame oil
1 tsp peanut oil
1 onion, chopped
3 cloves of garlic, finely chopped
2 carrots, diced
3/4 cup frozen peas
2 large eggs, lightly beaten
1/2 tsp turmeric
1 tsp celery salt
freshly ground black pepper, to taste

1. In a large stock pot, bring 4 cups water to a boil. Add rice, stir, and reduce heat to simmer. Cover, and let cook for approximately 15 minutes, or until water is absorbed.

2. Meanwhile, in a large skillet, heat olive, sesame, and peanut oil. Add onions, garlic, and carrots. Saute for about five minutes, or until the carrots are softened, then add peas and stir thoroughly.

3. Using your spatula, move the vegetables to one side of the pan. Pour the eggs into the empty side of the skillet. When the eggs are almost firm, stir them into the vegetables, mixing well. Add turmeric, celery salt, and pepper.

4. Add the cooked rice to the pan and stir thoroughly, cooking for a further two or three minutes. Spoon out and serve immediately.

Serves 4.