The Rice: Cook rice according to package directions.

Put in bowl and place in the refrigerator to cool while getting the rest of the ingredients together.

Eggs: Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.

When the rice has cooled to near room temperature, add peas, shredded carrot, scrambled egg and diced onion to the bowl.

Dump the bowl of rice into the pan with the eggs.

Slowly add the soy sauce plus a dash of salt and pepper. Mix to combine.

Cook rice for 6-8 minutes over heat, stirring often. (We actually only cooked it for about another 5. This will depend on the Wok you are using and how hot your stovetop gets.)

Serve immediately