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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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When you're making instant brown rice for this recipe, add extra flavor by cooking the rice in vegetable broth (a 14-ounce can) instead of 1 3/4 cups water. Ingredients:
2 teaspoons dark sesame oil |
3/4 cup sliced shiitake mushrooms |
1/2 cup matchstick-cut carrots |
1/2 cup sliced green onions |
2 teaspoons bottled minced garlic |
1/4 teaspoon pepper |
4 cups chilled cooked brown rice |
1 large egg, lightly beaten |
2 tablespoons low-sodium soy sauce |
1 tablespoon water |
3 tablespoons dry white wine |
1/3 cup frozen green peas |
Directions:
1. Heat sesame oil in a large nonstick skillet over high heat. Add mushrooms and next 4 ingredients; stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and remaining ingredients; cook until thoroughly heated.
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