I am a huge fan of rice of all kinds. I like white, brown, wild, black, you name it, and I’m all over it. It is such an economical gem for a main meal or as a side dish. 

 

This recipe can easily include other vegetables of your liking or some proteins such as chicken, shrimp, beef, or tofu. Shelled edamame and some freshly grated ginger are also lovely additions. 

 

Get creative with this recipe. It is almost impossible to mess it up. 

Yield 4 servings

 

2 cups white  

4 cups water

3 Tbsp olive oil

½ cup carrots, diced small

1 cup white or crimini mushrooms, halved and sliced 

½ cup frozen peas, defrosted 

2 eggs

¼ cup tamari or soy sauce

½ tsp sesame oil 

 

In a small pot, combine the rice and the water. Bring to a boil. Reduce heat, cover, simmer until the liquid has dissipated, and the rice is cooked through. About 20 minutes. 

 

Heat the oil in a large nonstick skillet or wok to medium-high heat. Add the carrots and the mushrooms. Sauté until the edges are lightly golden brown. Add the peas and crack the eggs into the pan. Stir to scramble the eggs with the vegetables. 

 

Next, add the rice, tamari, and sesame oil and toss to coat. Add additional soy sauce if needed. Serve the fried rice warm. 

 

Just Salt It, and enjoy!