How to Make Vegetable Fried Rice

Put 1 cup of rice in the rice cooker. Add 1 and 1/4 cup water. Make sure the rice is evenly distributed in the cooker (this can be done by taking the pot out of the rice cooker and moving it side to side until the rice settles evenly on top. Then put the pot back in the cooker). Flip the switch to "cook". Rice will be done when the switch flips to "keep warm".

While you are waiting for the rice, you can start cutting the vegetables. If you are using frozen vegetables, then you can skip this step. Cut the green onions and tofu into small pieces. (Tofu: 1/2 inch squares). Or, cut them the way you want to eat them. Simple.

Pour about 3-4 tsp. of sesame oil in the wok (enough to cover the bottom of the wok). Pour the frozen soybeans into the wok (and other frozen vegetables, if you are adding them). Add about 1/4 cup of water to the mixture (just enough to cover the vegetables). Turn the stove to medium or medium-high.

Cook the vegetables until they soften, and most of the water has evaporated. Add the tofu and cook for only 2-3 minutes. Turn the heat down to "low".

By this time, the rice should be done cooking. (If not, just keep the vegetables on low heat until the rice is done). Once rice is done, unplug the rice cooker, open the lid, and wait 5-10 min. for the rice to dry out a bit.

Add rice to the vegetable mix in the wok, and pour about 2-3 tsp. of sesame oil over the rice. Mix the rice with the vegetables.

Add the egg(s) to the rice. (You may need about 2-3 more tsp. of sesame oil). Turn the heat back up to medium. Mix the egg in thoroughly with the rice and vegetables, until egg is cooked.

Add salt to your taste (I usually use 2-3 tsp. of salt), mix, and serve! (Don't forget to turn the stove off).