Saturday, February 5, 2011

Veggie Fried Brown Rice and Barley

I was reading an old friend's blog the other day, and she mentioned fried rice as a good standby meal. Which led me to wonder why I never make it. And since I happened to have barley and rice in the fridge, I can no longer say I never make it.

2 tsp canola oil
1 tsp sesame oil
1/2 onion diced
1 or 2 carrots, diced
1/2 red bell pepper, diced
1 cup of left over brown rice
1 cup left over barley
1 cup of peas
1-2 Tbsp soy sauce (reduced sodium)
pinch of crushed red pepper flakes
2 eggs
chopped fresh cilantro

Get the oils really hot, then add the veggies and cook until crisp tender. Add the rice and barley and stir it around with the veggies and oils. Add the peas and cook until heated. Move it all over to the side and scramble the eggs, then mix in. Top with the cilantro, and more soy sauce to taste.

This was a quick lunch with some egg drop soup. For that, heat 1 quart of veggie broth, add a little soy sauce and sesame oil. Mix a couple teaspoons of cornstarch with some water, and add that to the broth. Bring to boil. Reduce heat and drop two slightly beaten eggs into the broth by the spoonful. Untraditional, I know, but I also add lots of black pepper. It's like Chinese delivery. Okay, not really, but it's close and I can guarantee no MSG!

*Graham got lots of whole grains, veggies and protein (from the egg).

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