Our fried rice recipe is simple, easy, and great for BBQ’s. I’ve yet to take it anywhere and not have at least one person ask for the recipe. Today, our rice has even more bang because we used canna-butter. To view instructions on how to make your own canna-butter click HERE.
Ingredients
- 4 tablespoons Canna-Butter
- 1 large Onion, diced
- 1 package Mung Bean Sprouts
- 1 8oz package Mushrooms
- 1/4 cup Minced Garlic
- 8 large eggs
- Splash of Milk
- 1 16oz pack Bacon, cooked
- 1 package Au Jus Seasoning
- Salt & Pepper to taste
Rice
- 2 cups Rice
- 2 1/4 cups Water
- 1 tsp salt
- Pressure Cooker
To cook rice, place all ingredients in a pressure cooker and place on a burner over high heat. Heat until pressurized and remove from heat keeping it pressurized for 3 minutes. Begin allowing pressure to release for 10 minutes. Remove lid and stir.
While rice is cooking, melt canna-butter over medium to medium-high heat. Add onions, garlic, and mushrooms. Cook until all begin to soften, breaking up mushrooms as you stir. Add sprouts and cook until all are tender.
Remove all vegetables from pan and set aside, leaving some butter. Mix eggs with a splash of milk and add to the pan. Scramble until light and fluffy. Remove from heat.
Add rice and vegetables back into the pan with eggs and mix thoroughly. Sprinkle in Au-jus, salt, and pepper to taste. Enjoy!
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