Fried Rice And Vegetables Recipe
Ingredients
| Water | 1 3/4 Cup (16 tbs) | |
| 3/4 cup long-grain brown rice, uncooked | ||
| Carrot | 3/4 Cup (16 tbs), diced | |
| 1/4 pound fresh snow peas | ||
| Vegetable oil | 1 Tablespoon | |
| 1 cup frozen English peas, thawed | ||
| Whole kernel corn | 1 Cup (16 tbs), frozen | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| 2 tablespoons low-sodium soy sauce | ||
Directions
Bring 1 3/4 cups water to a boil in a medium saucepan; stir in rice.
Cover, reduce heat, and simmer 35 minutes.
Stir in carrot; cover and cook an additional 10 minutes or until rice is tender and liquid is absorbed.
Chill rice mixture thoroughly.
Wash snow peas; trim ends, and remove strings.
Cut into 1-inch pieces; set aside.
Heat oil in a wok over medium-high heat (375°) until hot.
Add chilled rice mixture, and stir-fry 2 minutes.
Add English peas and corn; stir-fry 3 minutes.
Stir in snow peas, green onions, and soy sauce.
Cover and cook 2 to 3 minutes or until thoroughly heated.
Cover, reduce heat, and simmer 35 minutes.
Stir in carrot; cover and cook an additional 10 minutes or until rice is tender and liquid is absorbed.
Chill rice mixture thoroughly.
Wash snow peas; trim ends, and remove strings.
Cut into 1-inch pieces; set aside.
Heat oil in a wok over medium-high heat (375°) until hot.
Add chilled rice mixture, and stir-fry 2 minutes.
Add English peas and corn; stir-fry 3 minutes.
Stir in snow peas, green onions, and soy sauce.
Cover and cook 2 to 3 minutes or until thoroughly heated.
Chef
