<<< o >>> Jewish Soul Food From Minsk to Marrakesh <<< o >>> Beef and Potato Sofrito <<< o >>> Beef and Potato Sofrito <<< o >>> Marochinos | Flourless Double Almond Cookies <<< o >>> Marochinos | Flourless Double Almond Cookies <<< o >>> Passover Friendly Recipes from Chef Shlomo Schwartz <<< o >>> Zachlawi Vodka for Passover <<< o >>> The Dovekeepers by Alice Hoffman <<< o >>> Passover & Passover Friendly Recipes <<< o >>> Special All Star Recipes <<< o >>>

Kosher Side Dishes

Bookmark and Share
Chinese Fried Brown Rice PDF Print E-mail


Adapted from The Passionate Vegetable by Suzanne Landry, Health Inspired Publishing

Bites of Insight: Toasted sesame oil has a delicious unique flavor and is best in Asian dishes. It has a shorter shelf life because it is toasted so keep it refrigerated and it will last three to six months.


2 Tbs sesame or dark toasted sesame oil
1 cup carrot, diced (1 large)
¼ cup string beans, cut into ½-inch pieces
2 cups long grain brown rice, precooked*
¼ cup frozen peas or string beans (cut into ½-inch pieces)
2 eggs, scrambled and chopped
¼ cup scallions, chopped (2 scallions)
1 Tbs fresh ginger juice (3-inch piece)
2 Tbs soy sauce
½ cup peanuts, roasted and chopped or almond slivers


Preheat oil in pan. Add carrots and string beans, cover, and sauté for 2 minutes on medium heat.
Layer remaining ingredients by adding rice, frozen peas, scrambled eggs, and chopped scallions. Cover without stirring and simmer for 3-4 minutes. If rice is hard and dry, add 1-2 Tbs of water at a time to rehydrate.
Without peeling the ginger, grate it on a fine metal grater such as a handheld cheese grater. Squeeze this ball of ginger over rice mixture to distribute juice evenly. Discard remains. Drizzle in soy sauce and add nuts. Now stir rice thoroughly, making sure all ingredients are distributed evenly. Adjust seasoning with additional soy sauce and ginger according to your preference.


*Use refrigerated leftover long grain rice that has gotten a bit dry for best results!

Serves 4-6

Recipe, Kosher, Parve



blog comments powered by Disqus
round-facebook round-twitter pinterest round-rss