Guest guest Posted January 8, 2002 Report Share Posted January 8, 2002 Chinese Colorful Fried Rice 3 Tbsp. sesame seeds About 3 Tbps salad oil 1 cup thinly sliced carrots 1 medium-size onion, thinly sliced and separated into rings 2 cloves garlic, minced or pressed 1 large green pepper, seeded and cut into thin strips 1 cup each thinly sliced zucchini and thinly sliced mushrooms 2 cups bean sprouts 1 cup hot cooked brown rice 1 tsp. grated fresh ginger 1/4 cup soy sauce 3 Tbsp fresh coriander (cilantro) Spread the sesame seeds in a small frying pan over medium heat. Cook, shaking pan often, until seeds are golden (about 2 minutes); set aside Prepare remaining ingredients before you begin cooking. Heat 1 tablespoon of the oil in a wok or wide frying pan over high heat. Add carrots and stir-fry (cook, stirring constantly) for 1 minute. Mix in onion, garlic, and green pepper and stir-fry to 1 more minute, adding more oil as needed. Add zucchini and mushrooms and stir-fry until all vegetables are just tender-crisp (about 2 more minutes). Mix in bean sprouts and rice and cook, stirring, until heated through. In a small bowl, mix ginger with soy; blend into rice mixture. Serve immediately, sprinkled with coriander and sesame seed. Makes 4 to 6 servings. Quote Link to comment Share on other sites More sharing options...
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