INGREDIENTS
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4 cups cooked rice (we always use brown)
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3 tablespoons butter
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1 1/2 teaspoons mined garlic
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1/4 cup minced red onion
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1/4 cup chopped carrots
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1/4 cup chopped celery
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1/2 cup sliced mushrooms
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8 ounces shredded cabbage
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3 tablespoons light soy sauce
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1/4 teaspoon celery salt
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1/2 teaspoon dehydrated onion
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1/4 teaspoon pepper
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1/2 teaspoon kosher salt
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1/2 teaspoon sugar