Author Notes: Vary the vegetables if you like. Bok choy, water chestnuts, and baby corn would make a truly Chinese dish. Frozen or fresh corn and peas or red/yellow/orange bell peppers would be really pretty too. If you don’t have any leftover rice, make some fresh, but plan in advance so it has a chance to refrigerate for at least a few hours or even overnight. You don’t want to start with warm fresh rice for this recipe. —Ordinary Blogger (Rivki Locker)
Serves: 4-6
Ingredients
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3
tablespoons canola oil
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1
onion, sliced in rings
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1
bell pepper, sliced
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4
scallions, white and light green parts only, sliced thin
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4
button mushrooms, sliced
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3-4
stalks celery, sliced
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4
cups leftover brown rice (start with about 1 1/2 cups raw)
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1
tablespoon soy sauce
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1
teaspoon toasted sesame oil
Directions
- Heat the canola oil in a large skillet or wok. Add the onion and saute for about 10 minutes on medium heat, till soft.
- Add the remaining vegetables and cook for another 10 minutes or so, till warmed through and softened.
- Add the rice and mix well (or break it up with your hands). Cook, stirring from time to time, for about 10 minutes or until the rice is warmed through.
- Remove the rice from the heat and stir in the soy sauce and sesame oil. Serve immediately.