Very Veggie Fried Rice

Very Veggie Fried Rice

Yield: About 6 servings

Ingredients

• 3 cups cooked and chilled brown rice*
• 2 Tbsp canola oil
• 1 cup diced carrots (dice somewhat thin)
• 1 cup chopped yellow onions
• 4 cloves garlic , minced
• 1 Tbsp peeled and minced fresh ginger
• 1 1/2 cups small diced broccoli florets
• 3/4 cup small diced red bell pepper
• 4 large eggs
• 3/4 cup frozen petite peas , thawed and drained
• 3/4 cup frozen petite corn , thawed and drained
• 3 - 4 Tbsp soy sauce , to taste
• 1 Tbsp sesame oil

Instructions

1. Heat oil in a large non-stick wok (or large, deep skillet) over medium-high heat. Add carrots, onions, garlic and ginger and saute 3 minutes. Add broccoli and bell pepper and saute until veggies are soft, about 3 - 4 minutes. Move veggies over to one side of the pan, crack eggs into opposite side and scramble and cook through.
2. Stir rice, peas, corn, soy sauce and sesame oil and cook and toss 2 minutes. Serve warm.
3. *I like to cook the brown rice with a little less water than listed on the package so it's not so moist and absorbs the soy sauce and moisture from the veggies better. It also works best if you can prepare the rice a day in advance.

Recipe source: Cooking Classy

Persian One Pot Tomato Rice – Dami Gojeh Farangi

Persian One Pot Tomato Rice – Dami Gojeh Farangi

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

• 2 tablespoons vegetable oil
• 1 onion finely chopped
• ½ teaspoon turmeric
• 2 medium sized potatoes diced
• 5 big tomatoes crushed
• 1 teaspoons salt
• ½ teaspoon cayenne
• 2 cups rice washed and drained
• 2 to 3 cups water

Instructions

1. Heat vegetable oil in a pot over medium heat. Once hot, sauté onion until golden. Add in turmeric and stir. Add in diced potatoes, cook for 5 minutes.
2. Add in crushed tomatoes, salt, cayenne, rice and 2 cups of water. Bring it to boil, turn the heat low and let it simmer until the excess water is almost evaporated. Take out a rice grain and check if it’s cooked. If the rice grain is still hard, add ½ cup water and let it simmer. Wrap the lid in a clean towel and put it on the pot. Let the rice steam for 10 minutes until fully cooked.
3. Serve warm with yogurt or fresh herbs.

source:http://www.unicornsinthekitchen.com