1. In a 2-qt. microwave-safe dish, combine the oil, onions, carrot and garlic.
2. Cover and microwave on high for 3-4 minutes or until vegetables are crisp-tender.
3. Stir in water, rice and bouillon.
4. Cover and cook on high for 15-18 minutes or until rice is tender and liquid is absorbed, stirring once.
5. Stir in peas, soy sauce. Cover and let stand for 5 minutes.
6. Meanwhile, in a small microwave-safe bowl, beat the eggs.
7. Cover and heat on high for 1-1/2 to 1-3/4 minutes or until firm.
8. Cut into small pieces; stir into rice mixture. Serve immediately.

Servings:2
Calories:180