 | | Directions | - In a large skillet or wok, heat 3 tablespoons of olive oil over medium-high heat. While the oil is heating, lightly beat 2 large eggs in a small bowl. Set aside.
- To the hot pan of oil, add 1/2 cup of chopped carrots and stir-fry for 2 to 3 minutes.
- Add 4 chopped green onions and 2 minced garlic cloves and continue to stir-fry for another minute.
- Pour in the beaten eggs and scramble for 30 to 45 seconds.
- Add 3 cups of well-chilled, previously cooked, long-grain brown rice and stir-fry for several minutes. Make sure the rice is well incorporated with the egg and the other ingredients.
- Season the rice with the soy sauce, salt, and pepper and continue heating until the rice is hot.
- Serve the rice immediately. Use the fried rice as a main meal or a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: large skillet or wok
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 3 tablespoons olive oil |
| - | | 1/2 cup carrots, finely chopped |
| - | | 4 green onions, chopped |
| - | | 2 cloves garlic, minced |
| - | | 2 large eggs |
| - | | 3 cups long grain brown rice, cooked |
| - | | 2 tablespoons soy sauce |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon black pepper |
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