2 cups uncooked instant brown rice
2 cups water
4 green onions, minced
2 cloves garlic, grated
1 large carrot, finely diced
1 small green bell pepper, finely diced
½ cup frozen green peas
2 large eggs
¼ tsp salt
¼ tsp pepper
2 Tbsp + 1 Tbsp. oil
2 Tbsp soy sauce
In a pot add rice and water. Cover, bring to a boil, and simmer for 8-10 minutes.
While the rice is cooking, cut and prepare all the vegetables.
In a small bowl, lightly beat eggs with salt and pepper; set aside
In a large pot, heat 2 Tbsp oil and stir fry the carrot and green pepper until just tender.
Add the rice. Stir-fry breaking up any rice clumps. Evenly distribute the rice in the pot and press down to brown some of the rice.
Next, make a well in the center of the pot and add garlic; stir-fry for 30 seconds.
Make a well, add a bit more oil; cook eggs.
Add the soy sauce, stir-fry, and mix.
Turn off heat and mix in green onions and peas.
Add salt and pepper to taste. Serve hot.