Heat water to nearly boiling. Add tea leaves and steep for 3-5 min. Strain leaves from tea. Put hot tea into a medium-size saucepan. Add rice, and then proceed to cook rice according to package instructions, subtracting 5 min. from the suggested cooking time for your rice.

Meanwhile, melt 4 tbsp. butter in a large non-stick skillet over medium heat. Add onion and carrots, and cook and stir until onions are translucent and carrots are tender.

Add corn, peas, and broccoli, and continue cooking until vegetables are crisp-tender. Pour this vegetable mixture into a bowl and set aside.

Return skillet to heat, and melt remaining 4 tbsp. butter. Increase heat to medium-high, and add beaten egg. Cook and stir constantly until egg is fully cooked, breaking it into little bits as it cooks.

Add cooked rice to egg, reduce heat to medium, and cook for 5 to 10 min., stirring occasionally.

Sprinkle soy sauce, salt, and pepper. Add vegetables, and cook and stir until seasonings are evenly distributed and mixture is well-heated, about 5-10 min.