1 cup uncooked, instant white rice
5 tablespoons butter or margarine
1 cup chopped onion
5 ounces (half of a 10-ounce box) frozen peas and carrots, cooked
2/3 cup chopped green onions
3 tablespoons soy sauce
Cook rice according to package directions. Set aside.
In a large skillet, melt butter. Add onions, peas and carrots and green onions. Saute until onions are translucent. Set aside.
Lightly grease another skillet. Beat eggs. Pour into hot skillet and cook as you would scrambled eggs.
Combine rice, vegetables and eggs. Add soy sauce and stir. Salt and pepper to taste.