Vegetable Fried Brown Rice

Summary

Yield
Servings
SourceJr Iron Chef Vermont: The Ferrisburgh Foragers
Prep time45 minutes
Cooking time15 minutes
Total time1 hour

Description

Looking for the perfect side dish that could also pass as a full meal?  This fried rice is the perfect solution. 

Ingredients

3 cups
rice, brown long grain
6 cups
water
2  
egg
1 cup
carrot (chopped)
1 1/2 cup
zucchini (chopped)
1 1/2 cup
mushrooms (sliced and halved)
2 cups
bell pepper, red (chopped)
3 cups
Swiss chard (chopped)
2 cups
broccoli (chopped)
1 cup
squash, butternut (peeled and chopped)
1 cup
peas
2 cups
bean sprouts
5 cloves
garlic
3/4 cup
onion (chopped)
1/3 cup
olive oil
3/4 cup
tamari

Instructions

1.  Rinse brown rice and cover with water.  Bring to a boil, cover and turn heat to low/medium and cook for 35 minutes.  Rinse with cold water when done to stop further cooking.  Set Aside.

2.  Crack eggs into bowl and whisk.  Set aside.

3.  Chop all vegetables into 1/2 inch pieces and set aside in a large bowl.

4.  Chop garlic and onions and set aside.

5.  Heat oil in nonstick or cast iron pan and saute onions and garlic being careful not to burn them.  When pan is very hot again, add eggs and scrape pan to cook thoroughly.  Add rice when eggs look scrambled and stir.  Add vegetables and stir.  Add tamari to season and help steam the vegetables.  Cook for 5 minutes.  Add bean sprouts.  Serve with chopped scallion and raddish.