Add 4 cups of water and 2 cups of rice to a medium-sized pot. Then add 1 tbsp of olive oil and heat on high. Stir occasionally.

• We used Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic).

Once the rice comes to a boil, turn it down to a medium-low heat. Total cook time for the rice is 20 minutes.

• We used Mahatma Extra Long Enriched Rice (Non GMO Project Verified. Certified Gluten Free).

Add 2 tbsp of olive oil to a large saute pan and then add the frozen peas and carrots. Heat on medium. Stir occasionally.

• We used two frozen 16 wt oz bags of Nature's Promise Organic Peas & Carrots (USDA Organic. No Preservatives. Good Source of Fiber).

We cleaned our scallions with a vinegar wash and then chopped the scallions. Then we set our scallions to the side on a plate.

After the peas and carrots cook for 10 minutes, add the eggs to the saute pan with the peas and carrots.

• We used Giant's brand of Fresh White Extra Large White Eggs (USDA Grade A).

Heat on medium and scramble the eggs in the saute pan. Optionally add pepper or ground peppercorns on top to taste.

• We used McCormick Peppercorn Medley Grinder (Non GMO), which contains a mixture of black peppercorns, coriander, pink peppercorns, white peppercorns, allspice, and green peppercorns.

Once the rice cooks, add it to the saute pan with the peas, carrots, and eggs, and stir or mix the ingredients together.

Once the other ingredients are mixed together, stir in the scallions. Optionally add a sprinkle of garlic salt on top.

• We used Lawry's Garlic Salt (coarse with ground parsley).

• We also both tried ours with Sweet Baby Ray's Original Barbecue Sauce on the side, and we both liked the flavor as a dipping sauce.