Monday, March 26, 2012

Re-fried Rice...or utilizing leftovers

What to do when you have a class that is starting in 30 minutes and need to throw some dinner together? Raid the fridge. Luckily, we had a ton of left over fried rice in the fridge from over the weekend, so I bulked it up with a few cups of chopped broccoli and a block of small diced, marinated tofu. Stir-fry the tofu (marinated in soy sauce and garlic) in a little sesame oil, chopped garlic and green onions, add the broccoli and then the rice.  Dinner is served! Of course, this was a super duper short cut, but I've noticed that if I cook extra grains, this same principle holds true for just about anything...quinoa, bulgur, and of course rice. Having a few cups already made in the fridge makes for a super easy lunch or dinner just by adding some veggies, seasoning and maybe a protein.

*With this being Chinese delivery, it was white rice. But, while we're on the subject, let's talk white vs. brown rice. Only the husk, the outermost layer of the rice grain, is removed to produce brown rice. To produce white rice, the bran and the germ are also removed leaving only the endosperm, and not leaving a lot of vitamins and minerals. They have similar calorie and fat profiles, but brown rice has more fiber, iron and protein than white rice. It also retains more B vitamins like B6 and Niacin and minerals like phosphorous and maganese. The really big one? Magnesium. While most is removed during the processing of white rice, brown rice contains 21% of the RDA. There are also some recent studies that replacing white rice with brown rice may reduce the risk of type 2 diabetes. Next time I'm re-frying rice, I'll have to make it brown instead.

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