1 tablespoon vegetable oil
3 tablespoons white sugar
1 medium onion, diced
3 green onions, diced
1 cup cooked baby rice
1 bunch fresh parsley
1 teaspoon salt
2 teaspoons ground ginger
1 tablespoon dried marjoram
1 teaspoon dry mustard
1 (15 ounce) can Japanese egg noodles
Whisk together the water, oil, sugar and sugar in shallow dish (3 medium baking dishes).
Heat oil in a large saucepan over medium high heat. Stir in the onions, green onions, baby rice, parsley, salt, ginger, marjoram, dry mustard, dried marjoram and egg noodles. Stir rapidly, stirring just until rice and vegetables are evenly coated.