Vegetable Fried Rice

Instructions

1. Rinse the rice thoroughly under cool water and drain well.
2. Heat 1½–2 tablespoons butter, olive oil, or a combination in a medium pot. Add 2 teaspoons salt. Once the fat is hot and any butter has melted, add the drained rice and stir thoroughly so every grain is lightly coated.
3. Add 2¼ cups water and bring to a boil. Cover the pot, reduce the heat to very low, and cook for 15 minutes without removing the lid.
4. Remove the pot from the heat and leave it covered for another 5–10 minutes. Fluff the rice gently.
5. Cut the Brussels sprouts, onion, carrot, and yellow squash into approximately ¼-inch (6 mm) pieces. The exact proportions are flexible; use whatever combination you prefer.
6. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 teaspoon salt, followed by the chopped vegetables. Cook, tossing occasionally, until the vegetables soften and develop noticeable browning and caramelization.
7. Add another 1–1½ tablespoons butter or olive oil to the skillet. Add all of the cooked rice and toss thoroughly with the vegetables.
8. Continue cooking over medium-high heat, tossing periodically rather than constantly. Let some rice make direct contact with the skillet so it picks up the browned bits and caramelized flavor. Cook until the vegetables are evenly distributed and the rice has a slightly browned, almost dirty-rice appearance.
9. Serve hot.