Wednesday, December 12, 2012

Chinese "Un"Fried Rice

This is an easy dish that can be customized based on your tastes and what you have in the fridge.  I’ve listed the veggies I used, but you can use any you want, fresh or frozen.

1.5 cups brown rice

¼ cup soy sauce/tamari/coconut aminos
¼ cup rice vinegar (the unseasoned kind)
¼ cup sugar-free orange or apricot fruit spread
1 tsp sesame oil
3-4 cloves garlic, minced
¼ cup finely chopped fresh ginger
¼ tsp salt, or to taste
Crushed red chili flakes, to taste (optional)

1 can black beans, drained and rinsed (or 1.5 cups cooked black beans)
1 bunch broccoli, cut into small florets (lightly steamed, if desired)
2 sweet bell peppers, sliced
1 lb mushrooms, halved or sliced
1 bunch green onions, sliced

 Place rice and 3 cups water in a big pot.  Bring to a boil, turn heat down to low and simmer until all the water has been absorbed.  Whisk together ingredients for sauce in a medium bowl.  In a large skillet or wok, stir fry beans and veggies in sauce until veggies are tender-crisp.  Add rice and cook until sauce has been absorbed and everything is well mixed.  Serves 4-6.

This recipe has been entered into Diet, Dessert & Dogs' Wellness Weekend.

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