INGREDIENTS
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2 cups of Jasmine rice, rinsed well and drained
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2 cups of water
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2 tbsp of sesame oil
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2 tbsp of soy sauce (I used low sodium)
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1 tbsp of salted butter
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3 eggs
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Half of 1 large white onion, chopped
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Half a 10oz box of frozen peas & carrots mixed (or use the whole box if you want even more)
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Half a 10oz box of frozen sweet kernel corn (or use the whole box if you want even more)
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Sesame seeds, for sprinkling
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Japanese mustard sauce AND/OR Japanese Ginger Sauce, optional for topping