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
Ingredients:
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
½
cup organic red onions, diced small
¼
cup organic carrots, peeled and diced small
½
cup shiitake mushrooms, coarsely chopped
¼
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
Directions:
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