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)
onion, sliced in rings
bell pepper, sliced
scallions, white and light green parts only, sliced thin
button mushrooms, sliced
stalks celery, sliced
leftover brown rice (start with about 1 1/2 cups raw)
toasted sesame oil
In This Recipe
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.