Hi,
Jennette asked for a stir-fried rice recipe that tastes like the real thing.
Well, I can tell the difference with this one, but it is NTL very, very
good. It is slightly changed from a recipe in one of my cookbooks--I think
called the Single Gormet, which is a pretty healthy cookbook to begin with.
STIR FRIED RICE
1 tsp. broth 1 small clove garlic, minced
¼ c. egg substitute or egg white ½ c. cooked brown or
basmati rice
4 medium mushrooms, sliced Dash ground white pepper
½ c. shredded carrot 1 tsp. tamari
1 T. minced red bell pepper ¼ c. frozen peas
1 T. chopped celery
½ green onion (both green and white
parts)
In medium skillet over medium heat, heat ½ tsp. broth. Add egg
substitute and scramble until almost set (less than 1 minute). Spoon eggs
into a bowl, cover, and set aside. In the same pan, heat remaining broth
over medium-high heat. Add mushrooms, carrot, bell pepper, celery, and
green onion; stir-fry until vegetables are tender, about 3 minutes. Add
garlic; stir-fry 30 seconds longer. Add rice and stir-fry about 3 minutes.
Reduce heat to medium; stir in tamari and white pepper. Stir in peas and
reserved eggs; cook until heated through, stirring occasionally. Taste;
adjust seasonings.
And thanks to everyone who shared ideas for using up leftover Ricotta cheese!
Gretchen
*************************************************
* Gretchen J. Henderson Gregory *
* NATURAL NUTRITION *
* http://www.aa.net/~gregfam/nutritio.htm *
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