Fried rice is yummy anytime of year! This version is full flavored with nutritious cabbage, garlic, onions and peppers! Most recipes call for cold rice, which needs to be planned in advance, however, this is the exception. Enjoy!
- 1 cup chopped onions
- 3 garlic cloves, minced or pressed
- 3-4 TBSP Thai Curry Paste
- 1 TBSP canola oil
- 1 cup peeled and diced carrots
- 2 cups finely chopped Chinese cabbage
- 1 cup diced red bell peppers
- 5 cups cooked rice
- ½ cu diced tomatoes
- 1 cup mung bean sprouts
- 3 TBSP soy sauce (I use Bragg Liquid Aminos)
- 2 TBSP chopped fresh mint
- 2 TBSP chopped fresh cilantro or basil
Press garlic cloves and set aside.
Prepare rice: In a large pot, bring 3 1/4 cups water and 1 1/2 brown rice, 1 tsp salt to a boil. Simmer until all liquid is absorbed, about 20 minutes.
While the rice is cooking, prepare onions carrots, cabbage, bell peppers, tomatoes, and bean sprouts for wok.
In a large nonstick skillet, sauté the onions, garlic, and curry paste in the oil for about 5 minutes. Add the carrots and cabbage, cover and cook for 5 minutes, stirring occasionally. Add the peppers, cover, and cook for 3-4 minutes, until the vegetables are just tender. Stir in the rice, tomatoes, sprouts, and soy sauce and cook, stirring constantly, until the rice is heated through. Add the mint, cilantro or basil and, if desired, additional soy sauce or curry paste.
Total time: 45 minutes
From Moosewood Restaurant Low-Fat Favorites