Vegetable Fried Rice

This is one of my husband's favorites. I love all the fresh vegetables!

1 1/2 cups long-grain white rice
3/4 cup low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon white wine or rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon peanut or olive oil
2 carrots, cut into matchstick-size strips
2 cups snow peas, cut into thirds
2 cups bean sprouts
4 scallions (white and light green parts), thinly sliced
4 eggs, lightly beaten
Directions

1
Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger; set aside.
2
Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the snow peas, bean sprouts, and 3 tablespoons of the soy sauce mixture and stir-fry until the vegetables are almost tender but still crisp, about 2 minutes. Transfer to a bowl.
3
Return skillet to medium heat and add the remaining sauce mixture, the rice, and scallions. Cook until warmed through, about 1 minute.
4
Make a large space in the center of the rice and pour the eggs into it. Scramble the eggs with a spatula until set. Stir the eggs into the rice. Transfer the rice mixture to individual plates and top with the vegetables.

Cafe Rio Rice

2 c. Basmati rice (rinse twice and drain) I used minute rice and just put everything into the pan, didn't rinse or drain
2 T. oil
1c. water
1/2 teas. salt
1/4 c. lime juice
1 small can of diced green chiles
2 c. chicken broth
place in pan, bring to a boil, then let simmer on low for 20 mins.

After I cooked it I added about 1 T of finely chopped cilantro, so good!

Cafe Rio Green Chile Rice

I originally got this recipe from my friend Anna's blog. After experimenting with it a few times, I finally figured out how to make it work.

Ingredients:
1 cup original Uncle Ben’s long grain white rice
2 ¼ cups water
4 small chicken bouillon cubes
3 garlic cloves, minced
1/2 bunch cilantro
1 4-oz. can green chilies
1/2 onion
Chop cilantro, green chiles, onion and garlic together in a food processor. Add rice, water, green chile mixture and chicken buillion in a pot and bring to a boil. Cover and simmer 25-30 minutes until water is evaporated and rice is tender.