Ingredients
-
1 1/3 cups water
-
3/4 cup cooked brown rice (refrigerated overnight)
-
3 tablespoons peanut oil
-
4 green onions with tops, chopped
-
1/2 teaspoon salt
-
2 carrots, grated
-
3/4 cup bean sprouts
-
1/4 cup cabbage, shredded
-
1/4 cup peas, cooked
-
2 tablespoons light soy sauce
-
1 tablespoon sesame oil
-
1/4 cup fresh parsley, chopped
-
1/4 cup egg white
Instructions
- In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
- Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
- In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
- Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
- Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
- Stir egg into rice mixture.
- Sprinkle with light soy sauce, sesame oil, & chopped parsley.