6-8 cups cold leftover brown rice
1 tsp kosher salt
2 tbsp soy sauce
2 tbsp sesame oil
1/2 onion, finely diced
1 small or half a large red pepper, finely diced
Place a sheet pan on the middle oven rack and heat to 450 degrees.
In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and the diced onion and red pepper. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
1/3 cup neutral oil, such as grapeseed or canola
1/2 onion, finely diced
6 or more ounces mushrooms, finely chopped
1 (1-inch) piece ginger, finely chopped
2 tbsp soy sauce
1/2 tsp red-pepper flakes, to taste
1 (12-ounce) bag frozen mixed vegetables (do not thaw)
While the rice is baking, heat the oil in a medium saucepan, add a few tablespoons the neutral oil and the remaining onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining neutral oil, along with the mushrooms, ginger, 2 tablespoons soy sauce, and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
After the rice has cooked for 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Return to the oven for 6 to 10 minutes until the rice is very hot.
Remove from the oven, and combine the hot rice with the mushroom mixture in a large bowl.
Serve with additional soy sauce as needed, chili sauce and fried eggs as desired.
2022 An easy way to make fried rice. Good. Do not skip the mushrooms, they are very good.