Ultimate Veggie Fried Rice

2 Tbs olive oil
1 small onion, chopped
1 small carrot, diced
1 stalk celery, diced
1 tsp herbes de Provence
1/2 tsp salt
2 cups cooked brown rice
2 cups leftover vegetables

1) Heat skillet over medium-high heat, and add oil. Saute onion, carrot, celery, herbes de Provence and salt 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add rice, and stir-fry 5 minutes, or until mixture is hot and well combined.
2) Rice is now read to be served, but if you have some time before your meal, turn heat to low, add a little more oil to pan, and let rice sit undisturbed 7 to 10 minutes, or until browned. If it begins to stick, scrape it up, stir tasty brown bits in, and continue browning with a little more oil. The more time and energy you spend at this stage, the tastier the rice will be. Add leftover vegetables just before serving and continue to heat thoroughly.

Review: I used bulgur, so it doesn't brown like rice does. Too bad. I used a can of pinto beans, along with some frozen peas and corn to fluff this dish out. It was pretty yummy, but not the fried rice taste I'm used to. I doubt soy sauce would enhance this fried rice!