Brown rice, sweet corn, scrambled eggs and grilled onions = golden fried rice.
Another basic/base recipe and a great use of leftover rice, super yummy fried rice! I’ve attempted fried rice on several occasions in the past and always failed miserably. It mostly had to do with the fact that I couldn’t cook brown rice that well, actually it was always horrible to the point of inedible. It was so mushy. I tried using a regular covered pot and a rice cooker both to no avail. Then I found a lovely easy recipe online and it has worked out perfectly for me ever since. Thank you Steve Pavlina. Now that the brown rice is turning out nicely my fried rice is much better. This simple recipe has plenty of room to grow, different herbs and spices etc. I just used onions, corn and eggs keeping it simple this time (really, it’s all i had). As for a quick and tasty way to use up some leftover brown rice this is just wonderful.
Fried Rice
Adapted from the book 1000 Vegetarian Recipes by Carol Gelles. Makes four cups, serving four to six.
- Ingredients
- 1 1/2 T. soy sauce
- 2 t. mirin (rice wine) or sherry
- 1 T. spring water
- 2 T. high heat oil (I used peanut)
- 1 c. onion, chopped
- 1/3 c. scallions, sliced (didn’t have didn’t use)
- 2 c. vegetables, blanched carrots, peas, snow peas etc. (I heart sweet corn so thats what I used keeping it simple)
- 2 c. cooked brown rice
- 2 organic free range eggs, scrambled (optional)
- Preparation
Mix together the soy sauce, wine and water and set aside. Heat oil over high heat in a large skillet or wok. Cook the chopped onions until transparent and sweet. Add the vegetables and cook for a couple/few more minutes until nice and fried up. Add the rice and soy sauce mixture and cook until heated through. Add in the optional chopped scrambled eggs at the end if you want a little more protein.
Cooking Brown Rice
- Ingredients
- 1 1/2 c. spring water for every 1 c. dry brown rice
- Preparation
Rinse and drain rice in medium sized sauce pot. After the final drain add the measured amount of spring water to the pot. Put over a high heat until it starts to boil. Once it starts boiling cover and reduce heat to a simmer and cook for 20 minutes. Gently remove pot from heat and let sit covered for at least 10 minutes. Longer if you with but the longer you let it sit covered the musher the rice will get. I open mine after 10 minutes and dig in.
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