FRIED VEGGIE RICE
Hey, the Chinese don’t tell me how to cook in my own home. They fry the rice; I fry the veggies and season the water the rice gets cooked in. It reduces calories and minimizes a big mess in the frying pan. I don’t care if it’s not the way the Asians make it. They never experiment with anything new. It’s always the same for thousands of years. More. Maybe they’ll like this new way too!
Makes 17 cups
Rice:
4-1/2 c. water
2 t. sea salt
1 T. ground coriander
1 T. dry mustard
2 t. garlic powder
4 c. long grain Golden Canilla parboiled rice, rinsed and drained
In large saucepan bring water, salt, coriander, dry mustard, garlic powder to boil.
Add rice, stir well, return to boil.
Cover tightly, reduce heat to low and cook exactly 15 minutes.
Transfer to extra-large bowl and fluff with utensil every 20 minutes or so, till no longer hot.
Perfect. This rice is good just plain.
Veggies:
2 T. mild flavored and light colored sesame seed oil
2 c. diced celery
1 t. sea salt
1 fresh orange pepper, cored and diced
1 fresh yellow pepper, cored and diced
1/4 lb. very thinly sliced baby carrots – super thin, so they’ll cook fast
6 oz. mung bean sprouts, washed well
6-8 green scallion, sliced – white and green part
1 tight handful tops of washed, fresh cilantro broken off and chopped
8 oz. fresh white button mushrooms, diced -in separate pan, fry in 1 T. extra virgin olive oil, sea salt, black pepper and garlic powder to taste – till tender throughout and all water evaporates from pan
salt and pepper to taste
In extra-large skillet, over medium heat, melt oil. add celery and salt, then saute for about 5 minutes, stirring often.
Add orange pepper, yellow pepper and baby carrot slices. Stir well, saute till almost tender.
Add mug beans, scallion and cilantro. Stir well, then saute a few minutes longer.
Add cooked mushrooms, stir well, salt and pepper to taste.
Transfer veggie saute to large bowl rice is in. Stir well to evenly distribute, then salt and pepper to taste.
Serve at once, or pack up in covered containers and refrigerate till ready to reheat and serve.
Notes: I make this for Steve’s lunches at work. I top with smokehouse almond crumbles and fresh ginger sticks. It makes enough for the week.
FAT-FREE CHEF™ 