Vegetarian Carrot Fried Brown Rice

• 2 tablespoons peanut oil, divided
• 1/4 cup diced onion
• 1/2 cup diced red pepper
• 1 cup diced carrots
• 2 cups cooked brown rice
• 3 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon mirin
• 2 eggs
• 2 tablespoons toasted sesame seeds
• 2 tablespoons minced cilantro, for serving

1. In a large skillet set over low heat, heat 1 tablespoon peanut oil. Stir in the onion and red pepper, cooking until tender, 5 to 6 minutes. Add diced carrots and continue to cook for another 5 to 6 minutes, until carrots are slightly soft. Stir in brown rice, soy sauce, rice vinegar, and mirin, cooking for 2 to 3 more minutes to fry the rice.
2. Create a large well in the center of the rice and add remaining tablespoon of peanut oil. Whisk the eggs in a bowl, then pour them into the well. Cook the eggs, stirring occasionally, until set, 3 to 4 minutes. Stir in sesame seeds, then serve hot with a sprinkle of cilantro.

peanut oil, onion, red pepper, carrots, brown rice, soy sauce, rice wine vinegar, mirin, eggs, sesame seeds, cilantro

Taken from food52.com/recipes/29895-vegetarian-carrot-fried-brown-rice (may not work)