Vegetable Fried Brown Rice |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Tired of being let down by take-out, I begged this recipe off a coworker's mom who owned a Chinese restaurant, and I have yet to find one that tops it. Ingredients:
1 1/3 cups water |
3/4 cup cooked brown rice (refrigerated overnight) |
3 tablespoons peanut oil |
4 green onions with tops, chopped |
1/2 teaspoon salt |
2 carrots, grated |
3/4 cup bean sprouts |
1/4 cup cabbage, shredded |
1/4 cup peas, cooked (optional) |
1/4 cup egg white |
2 tablespoons light soy sauce |
1 tablespoon sesame oil |
1/4 cup fresh parsley, chopped |
Directions:
1. In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
2. Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
3. In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
4. Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
5. Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
6. Stir egg into rice mixture.
7. Sprinkle with light soy sauce, sesame oil, & chopped parsley.
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