Um, how can you not love fried rice? I could probably eat like 2 cups of this stuff if I let myself! And guess what? This recipe uses half brown rice but you can’t really tell since fried rice is kinda brown from the soy sauce anyway. Yay for following the recommendation to “Make at least half your grains whole grain“!
This rice is a great side dish to almost any Asian dish or you can even make it the main entree by tossing in some cooked pork, chicken, or those cute little shrimp. And if you already have leftover meat from the night before or frozen (I still have leftover ham from Easter!) this makes for a super easy meal.
Vegetable Fried Rice
- 3/4 cup long-grain white rice
- 3/4 cup long-grain brown rice you can use all white if desired
- 3 cups water
- 1 teaspoon kosher salt
- 3/4 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 2 tablespoons butter
- 1/4 cup sweet onion
- 2 cloves garlic
- 1/2 cup carrots diced
- 1/3 cup peas frozen
- 2 eggs beaten
- 3 tablespoons soy sauce
- 2 green onions chopped
Boil 3 cups water, stir in both types of rice, cover and reduce heat to low. Cook for 20 minutes (rice can also be made in a rice cooker or you can use leftover rice).
While rice cooks, mix together salt, sugar, pepper, garlic powder, and celery salt in a small dish. Set aside.
In a large skillet, melt butter over medium-high heat. Saute onions, carrots, and garlic until carrots are almost tender and add frozen peas and cook 1 more minute. Push the vegetables to the edges of the pan and add the eggs. Push eggs around in the pan to scramble them. When eggs are cooked, play rice in skillet and sprinkle with the spice mixture and soy sauce. Toss rice & vegetables until evenly combined. Serve.
Recipe NotesRecipe Source: Garnish & Glaze original recipe