Author Notes
Vary the vegetables if you like. Bok choy, water chestnuts, and baby corn would make a truly Chinese dish. Frozen or fresh corn and peas or red/yellow/orange bell peppers would be really pretty too. If you don't have any leftover rice, make some fresh, but plan in advance so it has a chance to refrigerate for at least a few hours or even overnight. You don't want to start with warm fresh rice for this recipe. —Ordinary Blogger (Rivki Locker)
Ingredients
-
3 tablespoons
canola oil
-
1
onion, sliced in rings
-
1
bell pepper, sliced
-
4
scallions, white and light green parts only, sliced thin
-
4
button mushrooms, sliced
-
3-4
stalks celery, sliced
-
4 cups
leftover brown rice (start with about 1 1/2 cups raw)
-
1 tablespoon
soy sauce
-
1 teaspoon
toasted sesame oil
Directions
-
Heat the canola oil in a large skillet or wok. Add the onion and saute for about 10 minutes on medium heat, till soft.
-
Add the remaining vegetables and cook for another 10 minutes or so, till warmed through and softened.
-
Add the rice and mix well (or break it up with your hands). Cook, stirring from time to time, for about 10 minutes or until the rice is warmed through.
-
Remove the rice from the heat and stir in the soy sauce and sesame oil. Serve immediately.
See what other Food52ers are saying.