The most important thing about this recipe is the rice blend. Because white rice isn’t very nutritious and brown rice can be a little chewy I use the best of both worlds.
Make a rice blend using 2 cups of white rice, 1 cup of brown rice, 1 cup of whole wheat and 1/4 cup of flax seed. Adujest amounts to your personal preference.
Cook the rice blend in a rice cooker set for the white rice time.
In a pan add about a tblspn of cooking oil. Add the rice to pan, stir to lightly coat. Add a bag of thawed frozen veggies like peas and carrots. Season with garilc pwder and salt. In another pan fry 3 to 4 eggs. Chop eggs into bite sized bits add to rice and veggies. Enjoy with soy sauce. 
Do you add 1 cup of wheat flour? Or are you adding wheat berries?
Thanks!
What type of brown rice works the best? I read “Balsamti”( spelling wrong)rice is the best but I have not found it as yet.
My son cooks with Basmati rice, he said it tastes more ‘earthy’. I thought it tasted like dirt, frankly. He does a lot of shopping in specialty stores that cater to Indian and/or Oriental.
Yes, whole wheat? Please explain?
I make chicken fried rice and the family says it is better than the chinese place. Cook rice the night before and cool in the fridge. To cook perfect rice every time, I add water and rice, 2 to 1. I usually do 2 cups rice, and 4 cups water, turn heat on high, bring to a rapid boil, turn off and cover. Just forget about it for a bit. I season the chicken in ginger and garlic salt, then I pan fry the cubed chicken ( I usually used breast if making from scratch, or I reheat any leftover chicken). Remove chicken from pan. In the same pan, scramble eggs with a bit of soy sauce. Add cold rice and mix up. Add garlic salt, pepper, and ginger to taste. Add frozen carrots, then peas and add back chicken and let warm through.