Yield: 1 Servings
|3 cups||Uncooked brown rice|
|1||Green pepper, chopped|
|1||Red, yellow or orange pepper|
|Chopped ( I use all|
|2||Packs of Dried Shitake|
|Mushrooms or 2 packs of|
|1 large||Onion thinly sliced|
|Garlic - fresh or dried (to|
|Ginger - fresh or dried (to|
|Lite teryaki sauce|
|Lite soy sauce|
|1 pack||Fried Rice Seasoning|
|(mccormick or la choy.....)|
Marinate Mushrooms: Cut mushrooms into thin strips and add appx. ¼ cup of Rice wine, teryaki, garlic and ginger Let stand 1 hour to overnight.
Cook rice in rice cooker.
Heat non-stick skillet till very hot. Throw in veggies and more diced fresh garlic, ginger and pepper.
(High heat with NO oil brings out flavors in veggies, according to Chef Prudhomme)
Stir quickly, as they begin to become tender add rice wine a little at a time, just to prevent sticking/burning, not enough to make the veggies soggy.
Throw the cooked rice from the rice cooker into a big bowl, throw in the veggies, toss around.
Add chopped scallions (uncooked, the heat from the other stuff is enough).
Toss about to evenly distribute ingredients.
Add the Fried Rice Seasoning Packet, Toss and serve.
From: "Shanks, Mira L." <mlm6@...
converted to MM by Donna Webster donna@... Submitted By DONNA
WEBSTER <DONNA@...> On MON, 20 NOV 1995 115710 GMT