Brown Rice Part 3

‘Waste not want not,’ is the old familiar saying, and we are applying it to brown rice this week! ;Who knew that brown rice could be so versatile and tasty? ;You can cook a big pot and keep re-using it, or you can take the left overs from the Chinese order and repurpose it for a new breakfast, lunch or dinner. ;This rice stores well and will still be gluten free, full of fiber and flavorful!

Fried Brown Rice

1 ½ tbs sesame oil
1 small onion diced
1 green onion chopped
1 tbs minced garlic (3-4 cloves)
½ ;cup mixd vegetables
¼ cup water chestnuts
4 mushrooms thinly sliced
¼ cup baby corn
1 egg, beaten
1 cup steamed brown rice
3 tbs lite soy sauce or 2 tbs shoyu
1 tbs rice wine vinegar
1 tsp ginger
½ cup water

  • In a bowl combine 1/2 tbs sesame oil, soy sauce, rice wine vinigar, ginger and water, stir well and sit on the side. ;
  • In a wok or large skillet saute onions, garlic, mushrooms, vegetables, chestnuts and corn for 3-4 minutes in remaining sesame oil. Set vegetable mix to the side. ;
  • Spray pan with cooking spray and scramble egg. Break the egg into small pieces and add vegetable mix back in.
  • Add rice and mix well
  • Stir in the sauce, seasoning the entire mixture of rice and vegetables and cook for another 2-3 minutes
Now you have another brand new rice dish! ;Still have rice left over? ;We’ve made it for breakfast and now for dinner. Tomorrow we will make a rice pudding for dessert!

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