Heat the canola oil in a large skillet over medium heat and add the onions. Cook until soft and translucent, 3-5 minutes.
Add the minced garlic and cook for an additional minute.
Melt one tablespoon of butter. Add the rice and cook for about 5 minutes, stirring occasionally.
Add the salt/pepper and turmeric. Stir to combine.
Add the chicken broth and stir to combine.
Bring the mixture to a boil, then reduce to a simmer and cover the skillet. Heat for 15 minutes.
Uncover the pan and stir. Add the frozen vegetables and stir occasionally until heated through.
Push some rice to the side and melt the additional tablespoon of butter.
Crack the egg and scramble it. Once scrambled, stir to combine into the rice.
Sprinkle with diced green onions and serve!
Notes
This rice does freeze well. I like to freeze it in portion-sized foil packets. To reheat, place the packet in a 350 degree oven for 20 minutes or so, until heated through.