When you're making instant brown rice for this recipe, add extra flavor by cooking the rice in vegetable broth (a 14-ounce can) instead of 1 3/4 cups water.
2 teaspoons dark sesame oil
3/4 cup sliced shiitake mushrooms
1/2 cup matchstick-cut carrots
1/2 cup sliced green onions
2 teaspoons bottled minced garlic
1/4 teaspoon pepper
4 cups chilled cooked brown rice
1 large egg, lightly beaten
2 tablespoons low-sodium soy sauce
1 tablespoon water
3 tablespoons dry white wine
1/3 cup frozen green peas
How to Make It
Heat sesame oil in a large nonstick skillet over high heat. Add mushrooms and next 4 ingredients; stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and remaining ingredients; cook until thoroughly heated.