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#47194 - 08/30/05 04:36 AM BROWN FRIED RICE.....
chatty lady Offline
Writer

Registered: 02/24/04
Posts: 20267
Loc: Nevada
Brown Fried Rice

You can make this ahead and take it to work.
It's good cold or reheated....

1 tsp. sesame oil
1/4 cup chopped green onions
1/2 cup egg substitute
1 cup frozen peas and carrots, thawed
1 cup brown or white rice, cooked

Heat 1 teaspoon Sesame oil over medium heat...
Add 1/4 cup chopped onions with green tops, and saute until wilted....
Add 1/2 cup of egg substitute, and scramble until egg is fully cooked....
Add 1 cup frozen mixed peas and carrots, and 1 cup cooked brown (or white) rice, cooking until all ingredients are heated through...

[ September 01, 2005, 05:05 PM: Message edited by: chatty lady ]

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#47195 - 08/30/05 08:05 PM Re: BROWN FRIED RICE.....
Dotsie Offline
Founder

Registered: 07/09/08
Posts: 23647
Loc: Maryland
I wish I had time to keep up with chatty and her recipes. Maybe this winter when I'm in the house more often. [Wink]

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#47196 - 09/09/05 10:52 PM Re: BROWN FRIED RICE.....
Fiftyandfine Offline
Member

Registered: 08/02/05
Posts: 154
Loc: FL
Hey Chatty,

I'm going to try this this weekend. It sounds yummy!

Fifty

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#47197 - 09/09/05 11:15 PM Re: BROWN FRIED RICE.....
Eagle Heart Offline
Member

Registered: 03/22/05
Posts: 4876
Loc: Canada
This does sound good!

We've had no success trying to cook decent brown rice. Despite trying different methods and proportions, it always comes out glommy and gooey. So for now, I'll try this using white. But if anyone has a fool-proof method for cooking fluffy brown rice, I'd appreciate any tips.

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#47198 - 09/10/05 05:06 AM Re: BROWN FRIED RICE.....
chatty lady Offline
Writer

Registered: 02/24/04
Posts: 20267
Loc: Nevada
Eagle Heart, SUCCESS Brown Rice is the only way to go...sent you a PM.

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#47199 - 09/11/05 04:25 AM Re: BROWN FRIED RICE.....
Fiftyandfine Offline
Member

Registered: 08/02/05
Posts: 154
Loc: FL
HEY CHATTY,

TRIED IT! LOVED IT! (DH,too.) I thought we'd have some left over for lunch tomorrow, but he ate it!

Thanks,

Fifty

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