Instructions

• Begin by gathering all your ingredients. Dice your bell pepper, mince the garlic, and thaw the frozen peas, carrots, and edamame if using. Make sure your brown rice is cold to prevent it from becoming mushy during cooking.
• In a large skillet or wok, melt 1 tablespoon of butter over medium heat. Add the slightly beaten eggs and scramble them until fully cooked. Once done, transfer the eggs to a plate and set aside.
• In the same skillet, add the canola oil and the remaining tablespoon of butter. Once melted, add the diced bell pepper and minced garlic. Sauté for about 2-3 minutes until the bell pepper is tender but still crisp.
• Stir in the thawed peas and carrots, along with the edamame if you're using it. Cook for an additional 2-3 minutes until everything is heated through.
• Add the cold cooked brown rice to the skillet. Break up any large clumps with your fingers and mix well.
• Pour in the oyster sauce and soy sauce, mixing thoroughly to ensure all the rice is evenly coated with the sauces.
• Return the scrambled eggs to the skillet along with the chopped green onions. Stir until everything is heated through and well combined.
• Give your fried rice a taste and adjust the seasoning with more soy sauce, if desired. For an extra kick, sprinkle in some red pepper flakes or drizzle with Sriracha.