2 parts brown
1 part red
1 part wild (technically not rice, but grass seed)
 
Brown in cast iron with just enough peanut oil to make it work
 
Then prepare via standard absorption method.  I prefer 2 parts chicken broth, 1 part water.
 
Set aside to drain well.  Heat peanut oil and saute white onion, garlic, salt, pepper and crushed red pepper.
 
Add rice back in when onions are translucent.
 
Yuuu-meeee!
 
Add anything you want; chicken, pork, beef, shrimp, fish, etc ... it's all good.
 

I had fried rice with chicken, shrimp and veggies for my New Years Eve meal. Can't beat it.

Sounds good. I'll give it a try. I love fried rice.
I wish I could find a really good Mongolian Beef recipe. All the ones I've tried were just not up to par to what you can get in a good Chinese restaurant. If I could make that and a good Kung Pao Chicken I certainly wouldn't eat out as much.
Thanks for sharing!
J

Last week I used the leftovers of a beef roast that had been slow cooked to death.  Took it out of the fridge, skimmed off the fat, added to a fresh batch of rice prepared as above.  Yum!   Sometimes we load up the smoker with pork tenderloin, beef roast, chicken, etc with about half of it headed for rice!  3 or 4 mostly done scrambled added with fresh green onion and a bit of soy at the end is really good too.  Did I mention chunked up broiled cod?