Fried Rice

Fried rice has always been a favorite weekday lunch or dinner in our family, because it tastes good, takes little time and you can throw whatever you want in to it.  On Friday my brothers were at a tennis tournament, and I was left home alone.  I decided to make fried rice with peas, carrots, corn, onions and eggs.  My brothers didn’t get home until nine-thirty, and it was quite a struggle not to eat the rice when it smelled so tantalizing! It was well worth the wait however, and we mixed in some leftover Indian beef fry to make quite a satisfying meal!


  • 1 1/2 cups brown rice
  • Canola oil
  • 1/2 onion
  • 2 green onions
  • 1 large carrot
  • 1/2 cup peas
  • 1/2 cup corn
  • 2 eggs
  • Soy sauce


Rinse the rice (I like to use brown rice; it has more character).Fill a pot with 2 cups water and bring to a boil on the stove. Add rice and cook for 45-50 minutes on low heat, stirring at frequent intervals.

While the rice is cooking, chop the onion. Pour around half a tablespoon of oil into a pan and place over low heat. Stir in onions and sautee them until lightly browned. Remove and set aside. Slice the carrot into very small pieces and sautee. Remove and then sautee the peas and corn.  Set the vegetables aside and add a bit more oil to the pan. Scramble two to three eggs. Set aside.

If the water in the rice has cooked off, remove from heat and allow to dry for 5 minutes.  Add to the pan and sautee, stirring frequently, then add the soy sauce (taste rice until you have added the right amount–some people like lots and others like hardly any at all). Mix well, then stir in veggies and eggs. Enjoy!


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