Fried Rice using Jaden's method

Brown Rice, long grain, 2 cup, (cooked, cooled and refrigerated)
Chinese Sausage (Lap Cheong) (1 sausage/ 41g) (or other protein)
Onions, raw, .5 cup, chopped
Eggs, fresh, 2 large
Peas, frozen, 0.5 cup
Carrots, raw, .5 cup, chopped
Fish Sauce, .3 tbsp
BRAGG's Liquid Aminos, 0.5 tsp
Ginger root, .25 tsp

Use two cups of cold, pre-cooked (leftover is ideal) brown rice. Cold rice is drier, and that is what you need for this recipe. If using Chinese sausage, dice and fry over medium heat until the fat is rendered and remove. If not using sausage, use a non-stick pan and a drop of sesame oil to cook the protein about 80% of the way and remove to a large bowl. Turn heat to med-high. Add onions to frying pan and fry until starting to brown. Remove onions from pan and add eggs. Fry them gently until cooked through but still very soft. Remove from pan, leaving as much oil as possible (or adding some olive oil, if necessary). Turn heat to high. Add the rice, breaking up any chunks. Let the rice heat up and then add your vegetables. Stir-fry until all is hot. Add fish sauce and Bragg's, ginger, the Chinese sausage or other protein and egg. Stir fry until all ingredients are combined and steaming hot. Makes 3 one-cup main servings or 4 smaller ones.

Number of Servings: 3

Recipe submitted by SparkPeople user ZIGWEEGWEE.