![Brown-Rice-Stir-Fry-1343442268[1]](http://chefbrad.com/wp-content/uploads/2015/10/Brown-Rice-Stir-Fry-13434422681.jpeg)
Forget about the white rice. Once you eat brown rice it is hard to go back.
Whole grains make for a wonderful stir fry. The secret is to pressure the grains and let the brown rice chill over night. And of course the sesame oil really adds the flavor.
Brown Rice Stir Fry
Author:
Ingredients
- 6 cups cooked chilled Brown Rice, cooked in a pressure cooker
- 2 cups cooked red quinoa (optional)
- ½ onion chopped
- 6 garlic cloves, chopped
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 2 cups bean sprouts
- 1 cup scrambled cooked fried egg, cut into strips
- 2 chopped red peppers
- 1 cup sliced mushrooms
- Olive oil
- Sesame oil
- Rice Vinegar
- Soy Sauce
Instructions
- In a large hot wok, sauté onion and garlic is small amount of olive oil.
- Add carrot and sauté for minutes, add red peppers and sauté for 1 minute,
- Add remaining vegetables adding Sesame oil to sauté.
- Splash with Rice Vinegar and than add brown rice and red quinoa.
- Splash with Soy Sauce and add egg.
- Toss well and cover.