25 May 2015

Jenna and I have tried a number of fried rice recipes and have never seemed to be able to get it quite right. We tried this one and it came out great. I think the kew was the combination of the ginger, rice wine vinegar and sesame oil. Just be aware that long-grain brown rice takes at least 50 minutes to cook at our altitude.


2 C Long-Grain Brown Rice
2 Tbsp Olive Oil
2 C Frozen Baby/Sweet Peas, Thawed
3 C Broccoli Florets
4 Cloves Garlic, Minced
1 Tbsp Peeled Fresh Ginger, Chopped/Minced
1/4 C Fresh Cilantro, Chopped
3 Tbsp Soy Sauce
2 Tbsp Rice Wine Vinegar
2 Tbsp Dark Sesame Oil


Cook rice according to package directions. While rice is cooking prepare peas, broccoli, garlic and ginger. Heat olive oil in large skillet over medium-high heat. Add peas, broccoli, garlic and ginger; cook 5 to 8 minutes or until broccoli is tender.

Combine rice, pea mixture, cilantro, soy sauce, vinegar, and sesame oil in a large bowl; toss gently to combine. Serves 4-6

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