Pork Fried Rice

1 cup frozen carrots
1 cup frozen broccoli
1 cup frozen peas
1 small can mushrooms, sliced
3 eggs
2 cups warm rice
Soy sauce
Canned pork/leftover pork (optional)

1) Cook rice in rice maker or pot.

2) Cut frozen carrots and broccoli into smaller pieces.

3) Warm ¼ cup of olive oil in a wok or large frying pan. Pour in veggies, and let them sauté until soft.

4) After veggies are soft, push veggies to the outer parts of the wok/pan, and crack the eggs into the middle of the pan. Scramble eggs with whisk or wooden spoon.

5) Add warm rice and canned pork and mix everything together. Add in soy sauce to taste, usually about 1/8-1/4 cup.