fried brown rice
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]iw۶\ 9oۜ7Ej{lgqR'Mc&7MDBl`HPK;R%ˎsq 3@ye7G/e;λƱ<9Bޟ:OQC52utZ6j"9hz}`gi0[ d`wfQg[ ^(faݐƣ4">H+)E,Y,'y,sPHy2謊RHFY%P2UEm^s+9hOZĜ8{JlՃWם@cJ!JLAyKF9OZkq M9JY, n):_rw H!LOPIJ0>|r` fYd3`=i1yˡݵ=NNX*BVJȱ?,Q6]eS΂A*q}VGZuPɂKɣn4nV0`DB{B)3rL1yAF9229aHc1%L^Șmϒ\< 'RGL#h,f)"T$Tfn`>**y|MRXX%>Bl 2.alHP:o2LBZ,}1G؎Veg*&Q%U(F[J@T*쿁t I"BiN9BTO,JM93&N P=wˡ=gax|i4˛~?M#~F=jS#pz`J-'c89z8>}=񺍟z5c6gOh9h/Gӡ&͗Q:ūOwrxH'͛a/9Ù6WӋ'w毦$?麟_h']we˟zg,7|&ZX*v|HBȋ&o[3_q8%75W|mW$T{p UQw-} .go=&K~߽֓?<ٽ8:~v=vY}xv$}A_7w~Y:A @c(j%Gc5{Cڵ>:c+7Z>;pM jn)BZVȡn\Jq b,  b4cfZ"b/7禴8H Jr.hByTViVVK!EC3l /۸dBc|Tq@a>R+yE(Os}Mv?|SZWLA"? Ou#`peg<`XHCƸcufWNU0v}3,QQrYv NaDylZBDBFw3 wԉְUuœv2()MG޶J׫X+4ROT]@wzȀףgϞ~tj0BB#G $4{>eYKURD4۵Ks) ⣱D)tj%]և.Fn Cû!Eտ< 8Ex#s>R"}? ȴؗ/T5@4  )38[tJu2C)Ya=WuejUfjSWUS;6̭^myMzP@Fn^@ҊܛHHO@Lk՛A~Q-ɳx_uCmEM`7") xԝ dح:A w]Dx'=b6 (.o,zfW(g -6A}vbã=TtyZ!}DtpƁ?xV,W٩2cυK+gQLѨ_bW+cV(Bj]DRxlā^, nGʺbcH.l. yd_ԌCđa`%F%5<$IAޜZixERҁ(+v 34k쬄Yd 'Qlx v[zεdG3hl޿LlJ`+X׵l;l8R_x +ZLk:S)^ަ[Ռ$er%ӱ"߄_J^MAY+}UJWp E)]%LR_EBĐ*|hq!{#R6ݔM؞6VuJUs B尩b̒{UuAzFk2R"&*vɞr-l&RNEi;:<4[ހ6VcE;+˶!߆YϠg>XN^MZ2jݙ ,lr.r5iQ HjV.d*êіdDE&'od%hZ'`';UX׷@Ұu- `ێ˳C V_Һu@m`B g,z4n-*#u),xĿ|ɯ]  Cۭtv}: o՛?unPx`noԿfNJUxч=Rg'%yW nFяˉdih] Lh݆+6G |hǛ:D<|©?^j@scrX۰Q14o]ǬfKp@n4fAl(xE_)gظk"B[7φBDVqk'0DO<_ytf \0LΦa&M-NduZ#pLM(M#5-]0Nk-غR!\As{@)uP6nZHp.h S\x:i|:2NhqyƇJB)LNx B%z\rf $RbNE9_H2xyD˘4YIqҰ Cp"1o X$$0T JNk@ :HuTG &˵_F1[}iu1z6MiOh[F)"Be9-^kiQdZ0"Ӏ(~:Hcq:0pqa4Exyc>ei4T-07 !idjFa@a8T;f:$ #1 qy(-_5: Ѷ\Vۼֻ}%⑝Lj3"xAr~ezAHaB>d叟:Fb<7aqBGm`@=-?_G܇O ua m$bcm (D fried brown rice
  Fried    Rice    Low Fat  
Last updated 10/4/2011 8:02:45 PM. Recipe ID 26825. Report a problem with this recipe.
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      Title: "fried" brown rice
 Categories: Low fat, Rice
      Yield: 4 Servings
 
      4 c  Leftover cooked brown rice
           (refrigerated overnight)
      1 ts Minced ginger
      1 ts Minsed garlic
      1 lg Onion, chopped
    1/2 lb Mushrooms
      1    Grated carrot
           Few green onions, sliced
           Handful of frozen peas
           Any other compatible veggies
           You have in your
           Refrigerator, chopped
           Soy sauce or tamari to
           Taste
 
  One of our favorite quick (but incredibly messy) meals is "fried"
  brown rice.  I find I like it even better than the fried white rice I
  get at Chinese restaurants.  We had this last night:
  
  In a LARGE non-stick skillet, saute the ginger, garlic, onion,
  mushrooms and any other veggies that need pre-cooking for about 5
  minutes. Transfer to a bowl.  Dry off the bottom of the skillet,
  return to heat (oops, I forgot the heat setting -- medium high does
  really well) and add rice. Dry fry it for a while, until some of it
  turns golden brown. Then add back the cooked veggies, the green
  onions and peas. Sprinkle with soy sauce to taste and mix all well.
  Heat thoroughly. Enjoy! Then spend the rest of the week getting rice
  granules out of your stove. Date: Fri, 06 Aug 93 12:54:06 EDT From:
    Lucinda Rasmussen 
  
  Converted to MM format by Dale & Gail Shipp, Columbia Md. Fidonet
  Cooking Echo
  
  From: Dale Shipp                                   Read: No
     Replied: No
  




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Recipe ID 26825 (Apr 03, 2005)

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