Ingredients
2 1/2 cups chicken broth (Kitchen Basics is my preferred)
2 eggs (beaten)
1 cup Mahatma Brown Rice
1/2 cup frozen peas and carrots
1/2 sliced green onions/scallions
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 tsp. minced garlic
Ground Pepper
Directions
First, in a small-medium sized pot, begin boiling chicken broth. Once at a boil, add rice, put on lid, and sit about 45 mins, until liquid is absorbed, stirring occasionally. Once you have fluffy cooked rice, turn off pot and remove from heat.
Heat a medium-large skillet on med-high heat, add in oil. Once skillet heated through, add in green onions and garlic, do not let the garlic burn, turn down heat if needed.
Once scallions and garlic sauteed, add in carrots and peas, soy sauce and pepper, stir all ingredients together to be immersed with soy sauce, onions and garlic. Next add beaten eggs, as if you are making an omelette, covering all ingredients with egg. Let sit 1 minute to firm a little, then begin stirring as if to make scrambled eggs, making sure all egg is cooked, and ingredients incorporated with the egg.
Adding the rice, if 1 cup of rice is too much for the skillet, start adding a little at a time to the skillet, making sure egg and veggies are throughout the rice. Once you have your desired amount, add a bit more soy sauce if preferred, and there you have it, your healthier version of "fried rice", and it tastes great! My husband loves this, and always goes for seconds.
Bon appetit!