Thursday, March 11, 2010

Fried Rice

Extended Life for: Carrots, Celery, Eggplant and Green Onion


3 cups cooked Brown Rice
1 Egg, slightly beaten
1 tsp. Soy Sauce
1 tsp. Sesame or other oil
2 Garlic cloves, minced
2 tsp. Canola oil
1 cup Eggplant, peeled and cubed
1 cup Carrot, diced
½ cup Celery, diced
1 bunch Green Onions, diced
Soy Sauce to taste


Heat sesame oil in a skillet or wok; add garlic and egg beaten with 1 tsp. soy sauce. Lightly scramble egg, remove from pan. Add additional oil to wok, heat then add eggplant, carrot and celery, sauté 5-7 minutes. Add rice, egg and additional soy sauce, serve with green onions as garnish.

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