Fried Brown Rice with Asian Vegetables

By learen

As easy as take out.

Ingredients

• 1 cup water
• 1/2 tsp salt, divided
• 1 cup uncooked instant brown rice
• 2 1/2 Tbs canola or veg oil, divided
• 2 cups frozen Asian mixed vegetables
• (about 8 oz)
• 1 clove garlic, minced
• 4 eggs
• 1/8 tsp black pepper
• 1/4 cup minced green onions
• 2 to 3 tsp soy sauce

Details

Servings 4

Preparation

Step 1

Bring water and 1/4 tsp salt to a boil in a small saucepan. Stir in rice and reduce heat to low. Cover and simmer 5 minutes. Remove from heat, let stand covered for another 5 minutes.

Heat 1 Tbs oil in large nonstick skillet. Add rice. Cook and stir over medium high heat 3 to 5 minutes. Transfer to large bowl; set aside. Add 1/2 Tbs oil to skillet. Add vegetables and garlic. Cook and stir over high heat 3 to 5 minutes or until vegetables are hot and any liquid evaporates. Transfer to bowl and set aside.

Add remaining 1 Tbs oil to skillet. Beat eggs, pepper and remaining 1/4 tsp salt in small bowl. Pour into skillet. Gently scramble over medium heat. When eggs are just set, break them up. Add rice mixture and green onion to skillet; mix well. Sprinkle with soy sauce.