‘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
- 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