°3 tbsp. (45 ml) divided vegetable oil
°2 scrambled eggs
°1 large onion finely chopped
°2 cups (1 liter) fresh, cooked white rice
°1/4 cup (60 ml) VH® . Low Sodium Soy Sauce
°1 c. 1/2 teaspoon (5 ml) rice wine vinegar
°1 c. (5 ml) sesame oil
°1 cup (250 ml) frozen peas
°2 tbsp. 1/2 teaspoon (10 ml) roasted sesame
°2 tbsp.  green onions, slice

* Methods :

Step 1
Heat 1 tbsp. (15 ml) oil in  non-stick skillet on medium-high heat. Adding beaten eggs & cook, stir constantly with  heat-resistant spoon, about 1 to 2 minutes or to eggs are set. Transfering to  plate.
The second step
Pour the remaining oil into the skillet and add the onions. Cook 3 to 5 minutes or until tender. Add rice, VH® Low Sodium Soy Sauce, rice wine vinegar, and sesame oil. Saute for 10 minutes or until rice is completely heated through and begins to turn brown.
Step 3
Stir in peas and sesame seeds. Cook for an additional minute before incorporating the cooked eggs. Garnish with green onions and serve hot.