Fried Rice And Vegetables
|Water||1 3⁄4 Cup (28 tbs)|
|Long grain brown rice||3⁄4 Cup (12 tbs) (Uncooked)|
|Diced carrot||3⁄4 Cup (12 tbs)|
|Fresh snow peas||1⁄4 Pound|
|Vegetable oil||1 Tablespoon|
|Frozen english peas||1 Cup (16 tbs), thawed|
|Frozen whole kernel corn||1 Cup (16 tbs), thawed|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Low sodium soy sauce||2 Tablespoon|
Bring 1 3/4 cups water to a boil in a medium saucepan; stir in rice.
Cover, reduce heat, and simmer 35 minutes.
Stir in carrot; cover and cook an additional 10 minutes or until rice is tender and liquid is absorbed.
Chill rice mixture thoroughly.
Wash snow peas; trim ends, and remove strings.
Cut into 1-inch pieces; set aside.
Heat oil in a wok over medium-high heat (375°) until hot.
Add chilled rice mixture, and stir-fry 2 minutes.
Add English peas and corn; stir-fry 3 minutes.
Stir in snow peas, green onions, and soy sauce.
Cover and cook 2 to 3 minutes or until thoroughly heated.