40	oz.	rice
3	qts.	water
2	tsp.	salt
24	oz.	frozen peas
11	oz.	eggs (about 6)
2	tsp.	salt
2	tbsp.	vegetable oil
1	lb.	chopped onions
8	oz.	carrots, shredded
3/4	cup	vegetable oil
1	cup	soy sauce

Cook rice according to directions in recipe for cooking rice. Do not overcook. Let cool. 

Cook peas and drain. Set aside.

Break eggs into bowl and stir until yolks and white are mixed. Add salt. Cook eggs in oil, stirring to break into small pieces. Set aside.

Sauté onions and carrots in oil until tender. Add rice and cook until heated.  

Add soy sauce to rice mixture, stirring to mix evenly. Stir in peas and eggs. Serve at once.