Sun-Dried Tomato Fried Rice

In an effort to find a healthful version of fried rice, I came up with Sun-Dried Tomato Fried Rice.  I used fresh garden corn, long-grain brown rice, and sun-dried tomatoes.  Chopped green onions, fresh basil leaves and ground black pepper season this side dish to appeal to all.

Sun-Dried Tomato Fried Rice
Serves 4

2 tablespoons unsalted butter
2 tablespoons chopped green onion
1 (12 ounce) bag frozen corn
2 cups cooked long-grain brown rice
3 tablespoons drained and minced oil-packed sun-dried tomatoes
1/3 cup minced fresh basil leaves
Salt and pepper to taste

In a large nonstick skillet, heat butter over medium-high heat.  When the butter melts, add the green onion and saute for 1 minute.  Add the corn and cook for 1-2 minutes.  Add the rice, breaking up any clumps, if necessary. Saute for 2 minutes.  Add the tomatoes and basil. Stir to combine.  Cook for an additional 3 minutes until all ingredients are heated through.  Season with salt and pepper.  Serve immediately.