Bring large pot of salted water to a boil. Add rice. Boil 15 to 20 minutes, or until grains are tender. Drain in colander. Rinse with cold tap water until cooled. Refrigerate 20 minutes on baking sheet lined with plastic wrap.
Heat Crisco Oil in wok or large skillet on medium-high heat. Break eggs into oil. Scramble with spatula. Add chilled rice and soy sauce. Stir 2 minutes, or until rice is heated and eggs are cooked. Add peas and carrots. Cook 1 minute to heat vegetables.