Brown Rice Sesame Fried Vegetablesbrunei Recipes

BURMESE BROWN RICE WITH SESAME FRIED VEGETABLES

Burmese Brown Rice With Sesame Fried Vegetables image

This is from the Wikipedia cookbooks. It sounded so good I wanted to keep it here. I made a few minor changes because the directions were so vague.

Provided by windhorse23

Categories Brown Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups brown rice
1 teaspoon sea salt
2 green onions
1 radish
1 carrot
1 cucumber
3 tablespoons canola oil
1 teaspoon garlic, minced
1 tablespoon tahini
2 tablespoons sesame seeds
1 tablespoon soy sauce
1/2 tablespoon lemon juice

Steps:

Wash rice thoroughly, then boil in 5 cups of water with the sea salt. Simmer until the rice is tender (about 45 minutes with brown rice.).
Slice onion finely. Cut radish in 4 pieces. Cut carrot on the diagonal in slices, then cut the slices in strips. Quarter the cucumber lengthwise, then slice. You don't have to peel it.
Heat oil in a saute pan and stir fry the garlic until it turns brown. Some fresh minced ginger may also be added. Add all the vegetables and stir fry for about 3 minutes. Add sesame seeds and stir fry for two more minutes. Turn off the heat and set aside.
Add veggies to the rice. Add soy sauce and lemon juice. Serve with tahini poured over all.

Nutrition Facts : Calories 337.7, Fat 11.6, SaturatedFat 1.3, Sodium 570.9, Carbohydrate 52.6, Fiber 3.5, Sugar 2, Protein 6.7

VEGETABLE FRIED BROWN RICE

Vegetable Fried Brown Rice image

Tired of being let down by take-out, I begged this recipe off a coworker's mom who owned a Chinese restaurant, and I have yet to find one that tops it.

Provided by JelsMom

Categories Brown Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/3 cups water
3/4 cup cooked brown rice (refrigerated overnight)
3 tablespoons peanut oil
4 green onions with tops, chopped
1/2 teaspoon salt
2 carrots, grated
3/4 cup bean sprouts
1/4 cup cabbage, shredded
1/4 cup peas, cooked (optional)
1/4 cup egg white
2 tablespoons light soy sauce
1 tablespoon sesame oil
1/4 cup fresh parsley, chopped

Steps:

In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
Stir egg into rice mixture.
Sprinkle with light soy sauce, sesame oil, & chopped parsley.

Nutrition Facts : Calories 199.4, Fat 14, SaturatedFat 2.3, Sodium 848.9, Carbohydrate 14.9, Fiber 2.6, Sugar 3, Protein 4.8

FRIED BROWN RICE

Fried Brown Rice image

This is delicious! The original recipe came from the Desperation Dinners column in my newspaper. I used garlic oil instead of peanut oil. You could add some cooked chicken, cooked pork, cooked shrimp or cooked beef to make a main dish.

Provided by Lvs2Cook

Categories Brown Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 large eggs
1 large onion, chopped
12 baby carrots, chopped
1 tablespoon peanut oil or 1 tablespoon other vegetable oil
8 ounces fresh mushrooms, sliced
1 tablespoon minced garlic
1/4 cup sherry wine
3 tablespoons soy sauce
4 cups cooked brown rice, cold
1 -2 bunch green onion, sliced
1 cup frozen green pea
1 1/2 tablespoons sesame oil

Steps:

Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
Remove to a plate and set aside.
Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
Ad mushrooms and garlic and cook and stir for 2 more minutes.
Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
Add green onions, peas and sesame oil.
Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
Serve at once with extra soy sauce if desired.

Nutrition Facts : Calories 480.3, Fat 13.1, SaturatedFat 2.5, Cholesterol 105.8, Sodium 867.8, Carbohydrate 64.9, Fiber 7.6, Sugar 7.7, Protein 14.1

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