1 1/2 cups dry brown rice (or 3 cups cooked)
2 large handfuls of shredded cabbage
1 1/2-2 cups frozen mixed veggies (I use a pea, corn, and carrot mix)
1 onion, chopped
2 cloves garlic, minced
soy sauce to taste
a few dashes chili powder (optional)
salt and pepper to taste
1 tablespoon oil
1/2 cup water
Cook your rice per package instructions. I have a rice cooker which makes it super easy. If your rice is already cooked leave it out to dry out a bit or refrigerate it for about 30 minutes. I cook my rice in the cooker and right when it's finished I put it in the freezer uncovered while I chop/cook my veggies. It is important to do this before you put the rice in a skillet--it will prevent it from becoming gummy.
Heat oil in a large skillet (or wok), add onion. Cook until softened (about 3 or so minutes), add garlic and cook for 1 minute more. Add cabbage, frozen mixed veggies, salt, pepper, and chili powder. Add water, stir and cook stir frequently for about 5 minutes (until the water is evaporated and veggies are softened). I usually add about a tablespoon of soy sauce during this step too.
Now, dump your rice in the skillet (wok) mix all your veggies with the rice. Add soy sauce until it has the 'fried rice look'. Cook 4-5 more minutes, stirring frequently-making sure the rice does not stick to the skillet. Add more salt and pepper as needed!
Of course you can add any veggie(s) you want to this recipe. I think cabbage and peas are essential though. If I have broccoli I usually throw that in too. I like brown rice better than white (plus it's healthier) but you can you long grain white with this recipe as well. This is a good, quick dinner!