Riso fritto con verdure

Ingredienti

• 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)

Preparazione

1. 1

   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).

2. 2

   While rice cooks, mix together salt, sugar, pepper, garlic powder, and celery salt in a small dish. Set aside.

3. 3

   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.