Saturday, February 10, 2007
FRIED” BROWN RICE
Low fat, Rice Yield: 4 Servings 4 c Leftover cooked brown rice (refrigerated overnight) 1 ts Minced ginger 1 ts Minsed garlic 1 lg Onion, chopped 1/2 lb Mushrooms 1 Grated carrot Few green onions, sliced Handful of frozen peas Any other compatible veggies You have in your Refrigerator, chopped Soy sauce or tamari to Taste One of our favorite quick (but incredibly messy) meals is “fried” brown rice. I find I like it even better than the fried white rice I get at Chinese restaurants. We had this last night: In a LARGE non-stick skillet, saute the ginger, garlic, onion, mushrooms and any other veggies that need pre-cooking for about 5 minutes. Transfer to a bowl. Dry off the bottom of the skillet, return to heat (oops, I forgot the heat setting -- medium high does really well) and add rice. Dry fry it for a while, until some of it turns golden brown. Then add back the cooked veggies, the green onions and peas. Sprinkle with soy sauce to taste and mix all well. Heat thoroughly. Enjoy! Then spend the rest of the week getting rice granules out of your stove. ----------------- |
