Wednesday, October 27, 2010
3-4 cups cooked brown rice (use a little less water than normal to cook your rice to ensure that it is dry and not mushy)
3 Tbsp canola oil
toasted sesame oil
4-5 cloves garlic, finely chopped
2 Tbsp finely chopped ginger
2 carrots, peeled and chopped small
1/2 bell pepper, chopped small
1 cup o broccoli, cut into small florets
1 cup frozen peas
2-3 stems of kale, stemmed and roughly chopped
dash of red chili pepper flakes (optional)
1 tsp curry powder (optional)
1 tsp ground ginger (optional)
Heat 1 Tbsp canola oil and a few drops of sesame oil in a well oiled cast iron skillet, or wok. Saute garlic and ginger for 1-2 minutes. Turn heat up a tad and add in veggies. Cook for about 3 minutes, stirring frequently so they don't burn. Remove veggies and set aside.
Add a little more canola oil and a splash of sesame oil to hot skillet, then add in the rice. If possible, try to spread the rice into an even layer and let it cook until crispy. Pour desired amount of soy sauce over the rice and continue to cook for about 5-10 minutes. Add the cooked veggies back in and mix together. If the rice is not crisping up enough, feel free to turn up the heat and let it be for a couple minutes. Try as much as possible to resist the urge to stir it constantly, the longer you leave it alone, the crispier it will be. Check for seasonings and add more if needed.