Brown Rice Part 3

'Waste not want not,' is the old familiar saying, and we are applying it to brown rice this week! Who knew that brown rice could be so versatile and tasty?  You can cook a big pot and keep re-using it, or you can take the left overs from the Chinese order and repurpose it for a new breakfast, lunch or dinner.  This rice stores well and will still be gluten free, full of fiber and flavorful!

Fried Brown Rice

1 ½ tbs sesame oil

1 small onion diced

1 green onion chopped

1 tbs minced garlic (3-4 cloves)

½  cup mixd vegetables

¼ cup water chestnuts

4 mushrooms thinly sliced

¼ cup baby corn

1 egg, beaten

1 cup steamed brown rice

3 tbs lite soy sauce or 2 tbs shoyu

1 tbs rice wine vinegar

1 tsp ginger

½ cup water

• In a bowl combine 1/2 tbs sesame oil, soy sauce, rice wine vinigar, ginger and water, stir well and sit on the side.  
• In a wok or large skillet saute onions, garlic, mushrooms, vegetables, chestnuts and corn for 3-4 minutes in remaining sesame oil. Set vegetable mix to the side. 
• Spray pan with cooking spray and scramble egg. Break the egg into small pieces and add vegetable mix back in.
• Add rice and mix well
• Stir in the sauce, seasoning the entire mixture of rice and vegetables and cook for another 2-3 minutes

Now you have another brand new rice dish!  Still have rice left over?  We've made it for breakfast and now for dinner. Tomorrow we will make a rice pudding for dessert!