Fried Rice (Brown)

Contributed by: Janelle Reske

Ingredients
2 cups short grain brown rice
4 tbsp canola or olive oil
4 large eggs, lightly beaten
1 small red onion, chopped (1/2 cup)
1 small carrot, chopped small (1/2 cup)
1/2 cup frozen peas, thawed
4-6 scallions, finely chopped (1/2 cup)
1 large tomato, peeled (i never peel it), seeded and chopped
2-3 tsp salt
1/2 cup chopped fresh basil leaves (optional--I don't use basil when I make this)

Directions
Combine rice w 4 cups lightly salted water in a large sauce pan and heat to boiling.
Reduce heat to low, cover and simmer gently 25-30 minutes or until all the water is absorbed. Heat 2 tbsp of the oil over medium-high heat in a large skillet, wok or saucepan. Add the eggs and cook through, stirring to break up into small pieces. Remove and set aside. Heat the remaining oil in the skillet and add the onion and carrot and cook until the onion is golden, about 2 minutes. Add the peas and scallions and cook about 2 minutes more to heat through. Stir in the tomato, salt, cooked rice and eggs and toss until heated through. Fold in the basil. Serve 4-6