FRIED BROWN RICE

I almost always have some steamed Brown Rice in the fridge...  You don't have to use Brown Rice.. use left over white rice if thats what you have. I suggested Brown Rice because it is such a good source of fiber, and is very filling.  I prefer short grain Brown Rice... I love it's nutty texture.  I am not going to tell you what type of veggies or meats (if any) you should use.  Get creative... use what you got!!!

FRIED BROWN RICE

6-10 Cups Veggies... I used Tatsoi, Carrots, Zucchini, Celery

Broccoli, and Green Onions

1/2 Onion, chopped or sliced

4 Eggs

2-3 Cups Tofu, Chicken, Beef, Pork or Shrimp

4 Cups Cooked Brown Rice, I used Short Grain Brown

4 Tablespoons Low Sodium Soy or Liquid Aminos

2 Tablespoons Oyster Sauce

2 Tablespoons Mirin

1 Tablespoon Sesame Oil

Asian Hot Sauce to taste

Olive Oil for cooking

Chop all your veggies.

Short Grain Brown rice is so good!!! I almost always keep some in the fridge... toss it in salads... you can make sushi rolls... it is almost nutty and has a nice texture.

Take all your condiments and mix in a small bowl... Don't worry if you don't have the Oyster Sauce ... or the Mirin... you can make this without.

2 Boneless, Skinless, Chicken Breast... sliced.

Heat Oil in a wok or large skillet.... Add Chicken and Onions.

Stir all your condiments and set aside.

Keeping the heat on high cook for about 2 minutes.

Add the veggies and cook for about 2-3 minutes.

Remove the veggies... add some more oil.

Scramble the eggs with a dash of salt and add to hot wok

Scramble egg...

Add the rice.... cook for about 2 minutes.

Add the veggies.... and the condiments.

Toss for about 1-2 minutes

So good, easy, and quick to make (once you chop all the veggies)

Hubby likes to add extra hot sauce.