Oriental Rice And Vegetable Skillet

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* Exported from MasterCook *

 

Oriental Rice And Vegetable Skillet

 

Recipe By : 15-Minute Vegetarian Gourmet (87), Paulette Mitchell, p 111

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons safflower oil

1 medium-size onion -- (1/2 cup)

finely chopped

1 carrot -- chopped

2 stalks bok choy -- chopped

(including leaves)

1/2 sweet red pepper -- chopped

1 cup peapods -- strings removed

(about 4 ounces)

1 cup fresh bean sprouts

1 cup shredded spinach leaves

2 cups cooked brown rice

1/4 cup slivered almonds -- (1 ounce)

2 tablespoons soy sauce

1/2 teaspoon black pepper

2 eggs -- lightly beaten

***GARNISH***

toasted sesame seeds -- optional

 

This is an ideal one-dish meal incorporating stir-fried vegetables, rice,

and egg. All of the chopping can be done in your food processor to speed

up preparations. I like to serve it with a spinach-mushroom salad with

Honey-Poppyseed Dressing (see separate recipe).

 

ADVANCE PREPARATION: Vegetables can be chopped in advance; cook just

before serving.

 

In a large skillet, heat oil. Add onion and carrot; stir-fry until onion

is tender. Add bok choy, red pepper, peapods, bean sprouts, and spinach as

they are prepared. Cook until spinach is wilted and other vegetables are

crisp-tender, 3 to 5 minutes. Stir in rice, almonds, soy sauce, and

pepper. Stir in eggs; cook, stirring constantly, for about 4 minutes,

until lightly set. Garnish with toasted sesame seeds. 4 servings

 

HINTS

• Bok choy is a vegetable that resembles Swiss chard in shape but is

lighter in color and flavor. It can be found in most supermarket produce

sections. Select crisp, unblemished stalks with bright, unwilted leaves.

 

• ,jicama, like water chestnuts, will stay crisp when cooked.

 

VARIATIONS

• add or substitute other vegetables such as mushrooms, jicama, green bell

pepper, or peas

 

• substitute cooked noodles such as buckwheat noodles or Chinese noodles

for rice

 

• substitute 3 or 4 egg whites for eggs

 

 

 

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