When you're making instant brown rice for this recipe, add extra flavor by cooking the rice in vegetable broth (a 14-ounce can) instead of 1 3/4 cups water.
2 teaspoons dark sesame oil
3/4 cup sliced shiitake mushrooms
1/2 cup matchstick-cut carrots
1/2 cup sliced green onions
2 teaspoons bottled minced garlic
1/4 teaspoon pepper
4 cups chilled cooked brown rice
1 large egg, lightly beaten
2 tablespoons low-sodium soy sauce
1 tablespoon water
3 tablespoons dry white wine
1/3 cup frozen green peas
How to Make It
Heat sesame oil in a large nonstick skillet over high heat. Add mushrooms and next 4 ingredients; stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and remaining ingredients; cook until thoroughly heated.
Made this with a teriyaki pork tenderloin tonight! The whole family raved. Made plenty so will have for lunch tomorrow . This will definitely go in our rotation. Didn't have sesame oil so used canola and used chicken broth in place of the wine.
This was a delicious recipe for fried rice. Served with edamame and a mango for dessert made for a delicious dinner. I made a few changes though. First I scrambled the egg before adding it in because have failed in the past when adding it with the rice in the pan as well. Second, I halved the recipe but would keep the whole amount of veggies. What I would change next time is substituting diced red bell pepper for peas. For more protein I would try adding some sort of poultry sausage or as a side with flank steak.
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