Directions
Directions
Cook rice the day before serving and refrigerate. Mince ginger and garlic, chop onion, grate carrot, slice green onions.
In a LARGE non-stick skillet, saute the ginger, garlic, onion, mushrooms and any other veggies that need precooking for about 5 minutes. Transfer to a bowl. Dry off the bottom of the skillet, return to heat (oops, I forgot the heat setting -- medium high does really well) and add rice. Dry fry it for a while, until some of it turns golden brown. Then add back the cooked veggies, the green onions and peas. Sprinkle with soy sauce to taste and mix all well. Heat thoroughly.
In a LARGE non-stick skillet, saute the ginger, garlic, onion, mushrooms and any other veggies that need precooking for about 5 minutes. Transfer to a bowl. Dry off the bottom of the skillet, return to heat (oops, I forgot the heat setting -- medium high does really well) and add rice. Dry fry it for a while, until some of it turns golden brown. Then add back the cooked veggies, the green onions and peas. Sprinkle with soy sauce to taste and mix all well. Heat thoroughly.
Ingredients
Ingredients
- 4 Cup Brown Rice
- 1 Tsp Ginger
- 1 Tsp Garlic
- 1 Large Onion
- 1/2 Lb Mushrooms
- 1 - Carrot
- 3 - Green Onions
- 1 Cup Peas
- - - Tamari (or Soya Sauce)
