Melt oleo in large non-stick skillet. Add onion, celery, and carrots. Saute until onions are transparent and carrots are crisp tender, about 5 minutes.

Add peas and cook one minute more until peas are thawed. Push veggies to one side of skillet.

Scramble eggs in empty side of skillet after the oleo spreads from veggies. Mix eggs into veggies and season with pepper. Add soy sauce.

Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.

Fry until steamy hot stirring often.