Stir Fried Brown Rice with Crunchy Vegetables - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Stir Fried Brown Rice with Crunchy Vegetables

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    NEWSLETTERS

    Stir Fried Brown Rice with Crunchy Vegetables
    NBC Connecticut

    Ingredients (Serves 4)

    • 1/4 Cup canola oil
    • 1/2 Cup onions - diced
    • 4 Tbsp. scallions
    • 2 tsp. Fresh ginger - finely minced or grated
    • 2 tsp. Fresh garlic - finely minced
    • ½ Cup celery - peeled, sliced thinly
    • ½ Cup carrots - peeled, sliced thinly
    • ¼ Cup bell peppers - diced
    • ¼ Cup diced ham
    • 2 Cups brown rice - cooked according to package directions, chilled
    • 4 Tbsp. Japanese soy sauce - low sodium

    Preparation

    1. Heat a saute pan or wok on high heat.
    2. Add the oil and the onions, scallions, ginger, and garlic.
    3. Cook stirring for about 20 seconds. Add the celery, carrots, peppers and ham.
    4. Cook stirring for about 30 seconds.
    5. Add the cooked rice and heat through.
    6. Add more oil if necessary. Do not mash the rice.
    7. Finish by adding the soy sauce and serve. Enjoy!

    Lincoln Culinary Institute’s Website: www.lincolnculinary.edu