Ingredients
Brown rice- 3 cups cooked
Onion- 1 medium chopped
Ginger- 1tsp
Garlic- 1tsp
Carrots- 2 cut lengthwise
Snow peas- 1 cup
Edamame- 1/2 cup
Water chestnuts- 1 8oz can
Eggs- 2 scrambled(optional)
White mushrooms- 1 cup chopped
For seasoning
Soy sauce- 2tbsp lite, 1tbsp dark(if using long grain rice reduce to 1tbsp lite soy sauce)
Rice vinegar- 1tsp
Red chili flakes- 1tbsp
Toasted sesame oil- 1tbsp
Salt and pepper- as needed
Mix all the ingredients in a small bowl and leave aside for 10 minutes for the flavors to blend.
Method
In a large wok, heat 2tsp of peanut oil in high flame. Add onions, ginger and garlic.
Saute till the onions are soft. Add the veggies and sprinkle with salt and pepper.
When the veggies are half cooked but still crunchy, add the rice and eggs.
Pour the seasoning on top of the rice and mix well.
Remove from heat and serve warm.