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)
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Ingredients
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3 tablespoons
canola oil
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1
onion, sliced in rings
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1
bell pepper, sliced
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4
scallions, white and light green parts only, sliced thin
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4
button mushrooms, sliced
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3-4
stalks celery, sliced
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4 cups
leftover brown rice (start with about 1 1/2 cups raw)
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1 tablespoon
soy sauce
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1 teaspoon
toasted sesame oil
Directions
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Heat the canola oil in a large skillet or wok. Add the onion and saute for about 10 minutes on medium heat, till soft.
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Add the remaining vegetables and cook for another 10 minutes or so, till warmed through and softened.
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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.
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Remove the rice from the heat and stir in the soy sauce and sesame oil. Serve immediately.
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