September 4, 2008
Soybean and Green pepper Fried rice
Wondering why the fried rice looks brown?
This is as healthy as it can get. I used brown basmati rice for this recipe, just because that is the only rice I have been using for the last couple of years.
There we go again, the thing about brown food better than white food!
It probably would taste much different with white rice, but I am sticking to what I know and feel is healthful.
Green peppers, carrots and soybeans are the main ingredients, with a dash of soy sauce to give that little kick. I also used red chilly paste from a Korean market, it comes in a red tub with inscriptions you probably wont understand if you don't know Korean:)
It is just too good! I add them in noodles/rices and other stir-fry dishes, and with its red flare it does its job well.
On a cautious note, I usually have a bad experience cutting green bell peppers. Since their skin is so waxy and the knife very so often takes a break and decides to chop off a part of my skin rather than cutting the peppers.
To avoid this, make sure you cut the peppers skin side down where it is more easier for the knife to get a grip on.
Completely off topic... do any of you, my lovely readers (who really, actually, read all my write-ups before my recipe) watch "Lost" series on ABC channel?
I am beating myself up as to why I did not watch it earlier, in spite of glowing recommendations from friends!
I just finished watching Season 1, and am on Season 2. If you have not watched it, you really are missing some real good action. Trust me, it is not like those soaps that they beat to death on Television. I must warn you, it is very addictive.
Just could not conceal my excitement, so there was my little detour... back to the recipe.
Green pepper and Soybean Fried rice
Brown Basmati Rice - 4 cups cooked & chilled for at least 2 hrs (I say chilled, so that when the rice goes into the hot wok along with the veggies, it wont get mushy, and will hold its shape well during the cooking process, this holds good especially for white rice if you decide to use that instead)
Julienne Green Bell peppers - 2 medium
Julienne Carrots - 1 cup
Soybeans without shells - 1 cup
Red chilly paste - 1 tsp
Red pepper flakes - 1 tsp
Light soy sauce - 2 tsp
Ginger - 1 tbsp
Garlic - 1 tsp
Pepper - 1/2 tsp
Salt - To taste
Olive oil - 3 tbsp
(Julienne is a fancy-schmancy term for cutting the vegetables into long thin strips)
In a wok/a wide open pan take the olive oil and saute ginger and garlic for a few seconds.
Then turn in the vegetables in the order of carrots, soybeans and bell peppers and saute till half cooked.
Add the red chilly paste, salt, pepper, chilly flakes and soy sauce and saute for another 2-3 min.
Add the cooked, chilled rice directly to the wok and quickly stir-fry it for a few minutes till the rice is warmed through, and thoroughly mixed with veggies.
Sprinkle with some green onions and serve with raitha (plain old yogurt with raw onions and cilantro)
Off to Sia's JFI-Soya event
Lore's Original recipe event
And last but not least Rachel's Seasonal Veggies Version of "Go Ahead, Honey - It's Gluten-Free" event