Whole-grain fried rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Peanut or other vegetable oil |
| 2 | cups | Cold or room temp cooked wild rice or combo cooked whole grains |
| 1 | Unpeeled carrot sliced into thin rounds | |
| 2 | Scallions white and green parts sliced into 1/8\" rounds | |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Roasted sesame seeds |
Directions
1. Heat a wok or large cast-iron skillet over high heat until it smokes, 2-3 minutes, Add 1 tbs peanut oil.
2. 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 4-5 minutes.
3. Remove the rice from the wok. Add the remaining tsp of oil, then the carrot and scallions. Stir-fry for 1 minute. Return the rice to the wok and add the soy sauce. stir-fry a few seconds, tossing the rice with the soy sauce, until the soy sauce has evenly colored the rice, about 1 minute. Empty the wok onto a serving platter and sprinkle with roasted sesame seeds. SErve hot or at room temperature.
Note: Combine any number of cooked grains with cook white or brown rice and add your choice of vegetables. A good combination is one-third each wheat berries, short-grain brown rice, and short-grain sweet brown rice. These three grains can be cooked together. Health food stores carry 1-pound packages of mixed grains, any of which can be used in this dish.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 182-183 Submitted By DIANE LAZARUS On 10-04-95