Recipe - Whole-Grain Fried Rice

4 teaspoon Peanut or other vegetable
oil
2 cup Cold cooked brown rice
1 Unpeeled carrot; cut or sliced up into
thin
; rounds
2 Scallions; white and green
; parts cut or sliced up into
; 1/8inch rounds
1 tablespoon Soy sauce
1 teaspoon Roasted sesame seeds

Heat a wok or large castiron skillet over high heat until it smokes, 2 to
3 minutes. Add 1 tablespoon of peanut oil.

Immediately add the rice and stirfry until all the grains are coated with
oil. To scorch the rice as it browns, repeatedly press it with the back of
a spatula and flip every minute or so for 4 to 5 minutes.

Remove the rice from the wok. Add the remaining teaspoon of oil, then the
carrot and scallions. Stirfry for 1 minute. Return the rice to the wok or
skillet and add the soysauce, until the soysauce has evenly colored the
rice, about 1 minute. Empty the wok or skillet onto a serving platter and
sprinkle with roasted sesame seeds. Serve hot or at room temperature.

copyright credit: 1995 by Karen Lee and Diane Porter

© 1996 Lifetime Entertainment Services. All rights reserved.

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