Autumn Fried Rice with Buffalo Nuts®

In a large sauce or frying pan, add enough oil to coat the pan.

Turn heat to medium high.Add onions and cook for 50 seconds.

Add garlic and ginger; cook for 30 seconds.Stir mixture so it does not stick and add a very little amount of chicken stock if pan becomes too dry.Add carrots, squash, apples, cinnamon, and nutmeg.

Cook for 20 seconds and add Buffalo Nuts.

Mix ingredients in pan and cook for additional 20-30 seconds.

Add more chicken stock if needed.Add rice to the pan and pour the soy sauce on top; mix to combine.

Once the soy sauce is absorbed into the rice, turn the heat to low.

Serve and enjoy.