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1
Cook 1/2 cup of white rice according to package directions, using the 1 cup of water. (I must highly suggest that you do not substitute brown rice here. It throws off the flavor a little bit. But you must do as your heart leads, so I don't judge.)
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2
Dice onions and carrots. Set aside.
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3
When rice is almost finished cooking, scramble eggs on medium-high heat in a frying pan or wok. Add a dash of salt and a dash of pepper. (Don't go crazy though, there's plenty of flavor coming). Remove cooked eggs to a separate bowl.
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4
Put oil in the hot pan and dump the cooked rice in. Turn the heat down to 2 or 3 (medium-low). Add eggs and soy sauce. Rice will not be completely covered with the soy sauce at first, but should turn brown when mixed.
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5
Add garlic powder, pepper and salt. The magic is really in the garlic powder. It gives this dish a special pop of flavor. Stir.
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6
Add veggies and sesame seeds. These bring incredible texture to the dish.
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7
Add margarine. Stir and taste. Adjust seasonings as you see fit. *NOTE* This is the place to add more soy sauce if your first go at it was a little short.
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8
Pile the rice up like the hibachi chef that you now are and let it cook for another 5-10 minutes, stirring once or twice.
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9
Please refrain from twirling knives. Thank you.
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10
This tastes wonderful with a ribeye or with some teriyaki chicken.
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11
Enjoy!
