In a large skillet or wok, heat the oil over medium-high heat until shimmering. Add peas, carrots, and onions and cook until softened, stirring occasionally, about 3 minutes.
Stir in the rice. Clear a space in the middle of the pan by moving the rice and vegetables to the edges. Crack the egg into the space and scramble until hardened, about 1 minute. Stir into rice and vegetables.
Pour 1 tablespoon soy sauce evenly over the top of the rice and sprinkle with 1 teaspoon garlic powder; toss to combine until heated through. Taste and adjust seasonings with additional soy sauce and garlic powder as desired. Serve immediately.
Peas and carrots: 1/2 cup peeled, finely chopped fresh carrots and 1/2 cup frozen peas may be substituted for the frozen mix.
Brown rice: Cook your favorite brown rice (jasmine, basmati, short grain) up to 3 days in advance. For extra flavor, cook the rice in chicken broth. Cooked white rice works just as well, too.
Yield: This recipe makes about 4 cups brown fried rice.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: This recipe requires leftover brown rice which can (and should) be cooked up to 3 days in advance.
Freezer: Because the egg is scrambled in this recipe, it's okay to freeze the fried rice. Cool completely, divide in to freezer-safe containers, label, date, and freeze for up to 1 month. Thaw overnight in the refrigerator.
Spicy: For extra heat, add 1/4 teaspoon (or more) of Sriracha to the skillet with the vegetables in Step 1. Or, stir in Sriracha to taste with the soy sauce in Step 3.