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Ingredients

2 ¾ cups water 2 tablespoons soy sauce 1 cup uncooked white rice 3 tablespoons butter, divided 2 eggs 1 cup chopped carrots 1 cup canned sliced mushrooms ½ small onion, chopped salt and ground black pepper to taste

Nutrition Info

155.8 calories carbohydrate: 21.8 g cholesterol: 57.9 mg fat: 5.8 g fiber: 1.3 g protein: 4.1 g saturatedFat: 3.2 g servingSize: - sodium: 390.7 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Bring water to a boil in a saucepan and mix in soy sauce. Add rice and stir until the water returns to a rapid boil, about 5 minutes. Cover and reduce heat to very low. Cook until rice can be fluffed with a fork, 20 to 25 minutes.
Remove rice from heat and mix in 1 tablespoon butter to prevent rice from sticking to the pan. Let rice cool about 15 minutes, then transfer to a container and refrigerate at least 1 hour.
Remove rice from the refrigerator. Beat eggs together in a bowl.
Heat 1 tablespoon butter in a skillet over high heat. Add eggs and cook about 1 minute. Add carrots, mushrooms, and onion and cook until soft, 5 to 7 minutes. Season with salt and pepper.
Add cooled rice and remaining butter to the skillet. Stir until heated through, about 5 minutes more.

4 cups of fried rice

Quick fried rice to make with leftover rice and whatever veggies are on hand - perfect for the lunchbox!