Recipe from The Talleygram, July 12, 2006

Cook's Corner     

Confetti Fried Rice

Chef Notes: This is a good recipe for your leftover rice. You can serve it as a single dish or use it as a filling in burritios.

                                                                        Chef Jyoti       

Yield: 4 servings          Difficulty: Easy


1 cup uncooked organic brown rice or 3 cups cooked organic brown rice

1 tbsp. Newman's Own Organic Extra-virgin olive oil

1 tsp. garlic, finely minced

cup organic red onions, diced small

cup organic carrots, peeled and diced small

cup shiitake mushrooms, coarsely chopped

cup organic green onions, including green tops, thinly sliced

1 cup baked teriyaki tofu, cut into small cubes

1 tsp. Eden Dark sesame oil

1 tsp. San-J Organic tamari, or to taste

1 tsp. Frontier vegetable broth powder

Frontier Black pepper, to taste


1.      Cook rice according to package direction and set aside.

2.  In a large skillet, heat olive oil and add garlic, cook until golden brown for a minute. Add red onions and cooked until soft. Lower heat and add the rest of ingredients, stirring often until all vegetables are soft but still firm, about 2 to 3 minutes.

3.  Add cooked brown rice; stir often for 1 to 2 minutes or until heated throughly.

4.  Check seasonings before serving. Serve warm

Original Talley's recipe by Chef Jyoti Friedland


Copyright 2006 Talley's Green Grocery