1. Cook rice according to package instructions. When ready, set aside.
2. Heat the oil in a large frying pan or wok.
3. Add the onions, and sauté for two to three minutes. Add the frozen vegetables and mix. Cook over high heat just until onions are translucent and peas and carrots are slightly cooked.
4. Add the cooked rice and stir well. Make a space in the center of the pot and add the egg. As soon the egg starts solidifying, scramble it and mix it well with all the rest of the ingredients. Cook for about five more minutes, until rice is well coated and all ingredients are well mixed. Season with kosher salt and pepper.