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Ingredients One per line	2 c. white rice + 4 c. water (OR 4 c. cold, leftover rice, which is actually better) 3 Tbsp. butter 1/4 c. minced red onion 2 Tbsp. chopped green onions 1/2 Tbsp. minced garlic 1/4 c. chopped carrots 1/2 c. chopped mushrooms 8 oz. (1/2 bag) of coleslaw mix 1/2 orange pepper chopped 1/2 green pepper chopped 3-4 generous Tbsp. soy sauce SEASONING: 1/2 Tbsp. dried onion 1/2 Tbsp. Kosher salt 1/2 tsp. garlic powder 3/4 tsp. black pepper 1/4 tsp. celery salt 3/4 tsp. sugar
Directions One per line	Boil water and add rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold). Heat butter and minced garlic over medium heat and saute onions, carrots, bell peppers, and cabbage until carrots are tender. Add cooked rice, mushrooms, soy sauce, and seasoning to taste. Top with green onions. Additional toppings could be cooked ham, cooked chicken, peas, corn.
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