"Fried" Brown Rice

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Title: "Fried" Brown Rice
Yield: 4 Servings
Categories: Low-Fat, Rice


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

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. Date: Fri, 06 Aug 93 12:54:06 EDT
Lucinda Rasmussen

Converted to MM format by Dale & Gail Shipp, Columbia Md. Fidonet Cooking

From: Dale Shipp Read: No
Replied: No

Posted to MM-Recipes Digest V4 #157 by BobbieB1@aol.com on Jun 5, 1997