Fried Brown Rice

I know what you're going to say.  "What the (swear word) woman, did the stomach flu murder your food blog??"  Almost, almost it did.  While the bug lasted only 24 hours (thank god), it took a few days for me to think about food like I usually do... which is all of the time.  3 days passed before I woke up to my familiar rumbling tummy and happy hungry dance... a totally normal occurrence.  But by then I was out of town, so I apologize for leaving you high and dry with scones for a week and some change.  

I'm back!  Let's move on!
  

When you're not exactly thinking about food, you ask your son to choose what's for dinner instead, and when your son is obsessed with Benihana, the answer will be fried rice.  I found a child-friendly recipe and tweaked it slightly (by adding carrots and peas).  Jack helped me make it ("mama, it needs a teensy weensy eensy sheensy more soy sauce") and then helped me eat it.  It was delicious and healthy... a great way to sneak in veggies.  Add shredded chicken and it's a meal in itself.  Go go Power Rangers!  I don't know.        

Fried Brown Rice
(Serves 4)
Printable Recipe

1 cup brown rice (I used basmati)
1 3/4 cup water
2 T vegetable oil, divided
4 green onions, finely chopped
1 carrot, finely diced
2 eggs, lightly beaten
3 T soy sauce, or to taste
1/2 cup frozen peas, thawed

Place rice and water in pot and bring to a boil.  Cover, reduce heat to low, and simmer for 15-20 minutes, until rice is cooked.  Remove from heat.  In a large skillet or wok, heat 1 T of the vegetable oil over medium-high heat.  Add carrots and onions and saute for a few minutes.  Add rice and toss with veggies, cook for another minute or so.

Create a well in the rice and add the other T of oil.  Add eggs and stir with spatula to scramble.  Toss with rice.  Stir in soy sauce.  Add peas and cook until warmed.