CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
|
Lifetime tv, Life6 |
1 |
servings |
INGREDIENTS
4 |
ts |
Peanut or other vegetable oil |
2 |
c |
Cold cooked brown rice |
1 |
|
Unpeeled carrot; sliced into thin |
|
|
; rounds |
2 |
|
Scallions; white and green |
|
|
; parts sliced into |
|
|
; 1/8-inch rounds |
1 |
tb |
Soy sauce |
1 |
ts |
Roasted sesame seeds |
INSTRUCTIONS
Heat a wok or large cast-iron skillet over high heat until it smokes, 2 to
3 minutes. Add 1 tablespoon of peanut oil.
Immediately add the rice and stir-fry until all the grains are coated with
oil. To scorch the rice as it browns, repeatedly press it with the back of
a spatula and flip every minute or so for 4 to 5 minutes.
Remove the rice from the wok. Add the remaining teaspoon of oil, then the
carrot and scallions. Stir-fry for 1 minute. Return the rice to the wok or
skillet and add the soy-sauce, until the soy-sauce has evenly colored the
rice, about 1 minute. Empty the wok or skillet onto a serving platter and
sprinkle with roasted sesame seeds. Serve hot or at room temperature.
copyright credit: 1995 by Karen Lee and Diane Porter
© 1996 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.
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