Date: Thu, 07 Sep 95 08:22:00 EST
From: "Shanks, Mira L." (mlm6@NCH08A.EM.CDC.GOV)
The following recipe can be modified to the veggies you like and or have
around the house.
References to "cuppies" are little measuring cuppie thing that comes with
the rice cooker. Not sure if they are actually = to 1 cup
Kai's Unfried Rice
3 cuppies of uncooked brown rice
1green pepper, chopped
1 red, yellow or orange pepper, chopped ( I use all sometimes)
2 packs of Dried Shitake mushrooms or 2 packs of fresh
1 large onion thinly sliced
1 bunch of scallions
garlic - fresh or dried (to taste)
ginger - fresh or dried (to taste)
lite teryaki sauce
lite soy sauce
1 package of Fried Rice Seasoning (mccormick or la choy.....)
Marinate Mushrooms: Cut mushrooms into thin strips and add appx. 1/4 cup of
Rice wine, teryaki, garlic and ginger Let stand 1 hour to overnight.
Cook rice in rice cooker.
Heat non-stick skillet till very hot. Throw in veggies and more diced fresh
garlic, ginger and pepper. (High heat with NO oil brings out flavors in
veggies, according to Chef Prudhomme)
Stir quickly, as they begin to become tender add rice wine a little at a
time, just to prevent sticking/burning, not enough to make the veggies
Throw the cooked rice from the rice cooker into a big bowl, throw in the
veggies, toss around.
Add chopped scallions (uncooked, the heat from the other stuff is enough).
Toss about to evenly distribute ingredients.
Add the Fried Rice Seasoning Packet, Toss and serve.