Prepare the rice - wash the rice and rinse until water runs clear. In a sauce pan bring the rice to a boil in 2 cups water. Cover and let it simmer until all the water has evaporated. Remove from heat and let it cool (Rice that was made the night before would be best for fried rice).

In a skillet or saucepan, sauté the onion in 1 tbsp oil until golden.

Add the remaining vegetables and soy sauce and 1-2tbsp water if too dry.

Cook covered over med-low heat until vegetables are tender.

Move all the vegetables to one side of the pan. Beat two eggs in a bowl, season with salt and pepper to taste and add it to the empty side of the skillet. Scramble the eggs.

Add the cooked rice to the vegetables and sauté on the pan with the remaining oil, about 1 to 2 minutes.

Serve warm.