| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Low fat, Rice | 4 | Servings |
INGREDIENTS
| 4 | c | Leftover cooked brown rice |
| refrigerated overnight | ||
| 1 | t | Minced ginger |
| 1 | t | Minsed garlic |
| 1 | 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 |
INSTRUCTIONS
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 From: Lucinda Rasmussen <lrasmuss@PICA.ARMY.MIL> Converted to MM format by Dale & Gail Shipp, Columbia Md. Fidonet Cooking Echo From: Dale Shipp Read: No Replied: No Posted to MM-Recipes Digest V4 #157 by BobbieB1@aol.com on Jun 5, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 39
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 19.6mg
Potassium: 323.4mg
Carbohydrates: 8g
Fiber: 2g
Sugar: 3.9g
Protein: 2.5g