You can also throw in some cooked meat like chicken, pork, shrimp... (a great way to use up any leftover meat)
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Servings: 8
Author: Garnish and Glaze
Ingredients
3/4cuplong-grain white rice
3/4cuplong-grain brown rice, you can use all white if desired
3cupswater
1teaspoonkosher salt
3/4teaspoonsugar
1/2teaspoonblack pepper
1/2teaspoongarlic powder
1/4teaspooncelery salt
2tablespoonsbutter
1/4cupsweet onion
2clovesgarlic
1/2cupcarrots, diced
1/3cuppeas, frozen
2eggs, beaten
3tablespoonssoy sauce
2green onions, chopped
Instructions
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.