Saturday, October 4, 2008

Yummy Fried Rice

I just found this recipe in a very old Prevention Cookbook I've had for ages. I don't know why I never saw/tried this one before. I just made it for lunch today and it was SO good!

2 cups long-grain white rice(I like Jasmine!)
1/4 cup veggie broth(it calls for sherry or chicken stock)
1 teaspoon canola oil
1 cup thinly sliced carrots
1 cup thinly sliced broccoli stems(I used the tops too!)
2 tablespoons fresh minced ginger(I skipped this one)
2 cloves minced garlic(I used 4!)
1 cup thinly sliced green cabbage
2 scallions, diagonally sliced(I used a brown onion)
1/4 cup water
1 tablespoon honey
2 teaspoons dark sesame oil
1/2 tsp ground red pepper(I used crushed)
1 teaspoon hoisin sauce(optional, but IMHO this is what made it so yummy!)
2 tablespoons soy sauce
Cook rice according to package directions.
Meanwhile in a no-stick skillet combine the sherry or broth and canola oil;bring to a boil over med-high heat. Add the carrots, broccoli, ginger, and garlic. Cook and stir for 5 minutes, or until carrots soften slightly. Add the cabbage and scallions. Cover and cook for 3 minutes. Transfer the veggies to a plate;cover to keep warm.
Add the water, honey, sesame oil, red pepper, and hoisin sauce to the skillet. Bring to a boil. Add the rice. Cook and stir for 3 minutes, or until hot. Add the veggies. Cook and stir for a minute. Add soy sauce and enjoy!!