This version of fried rice is delish! It is so versatile ~ use whatever you have hanging around in your fridge for the veggies and you can add any leftover meat or shrimp. I usually use garlic oil instead of peanut oil for the stir frying. This has been adapted from a Desperation Dinners recipe that I found in my newspaper.
Fried Brown Rice
2 large eggs
1 large onion, chopped
12 baby carrots, chopped
1 tbsp peanut oil or other vegetable oil
8 ounces fresh mushrooms, sliced
1 tbsp minced garlic
1/4 cup sherry
3 tbsps soy sauce
4 cups cooked brown rice, cold
1 to 2 bunches of green onions, sliced
1 cup frozen green peas
1 1/2 tbsps dark sesame oil
Spray a deep pan or wok with cooking spray ~ I used a small amount of garlic oil ~ and heat to medium. Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry. Remove to a plate and set aside.
Heat oil in same pan over medium high heat. Add the onions and carrots and cook for about 2 minutes, stirring from time to time. Add mushrooms and garlic and cook and stir for 2 more minutes. Add sherry, soy sauce, and cooked rice and continue to cook, stirring occasionally for about 3 minutes. Add green onions, peas and sesame oil.
Cut eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
Serve at once with extra soy sauce if desired.