Brown Fried Rice
3 tablespoons butter, divided
2 eggs, whisked
12-ounce bag frozen mixed vegetables
1 small white onion, diced
3 cloves garlic, minced
Salt and pepper, to taste
4 cups cooked Riceland Natural Brown Rice
3 green onions, thinly sliced
5-7 tablespoons soy sauce, or more to taste
½ teaspoon toasted sesame oil
- Heat ½ tablespoon of butter in a large skillet over medium-high heat until melted. Add egg and cook until scrambled. Remove egg and transfer to a separate plate.
- Add an additional tablespoon of butter to the pan and heat until melted. Add carrots, onions, peas and garlic, and season with a generous pinch of salt and pepper. Cook for about 5 minutes or until onions and carrots are soft.
- Increase heat to high, add in the remaining butter and stir until melted. Immediately add the cooked brown rice, green onions, and soy sauce and stir to combine.
- Continue stirring for an additional 3 minutes to fry the rice. Then add the eggs and stir to combine. Add the sesame oil, stir to combine, and then remove from heat. Serve warm.