Brown Rice Sesame Fried Vegetablesbrunei Recipes

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
• Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

Steps:

• Wash rice thoroughly, then boil in 5 cups of water with the sea salt. Simmer until the rice is tender (about 45 minutes with brown rice.).
• Slice onion finely. Cut radish in 4 pieces. Cut carrot on the diagonal in slices, then cut the slices in strips. Quarter the cucumber lengthwise, then slice. You don't have to peel it.
• Heat oil in a saute pan and stir fry the garlic until it turns brown. Some fresh minced ginger may also be added. Add all the vegetables and stir fry for about 3 minutes. Add sesame seeds and stir fry for two more minutes. Turn off the heat and set aside.
• Add veggies to the rice. Add soy sauce and lemon juice. Serve with tahini poured over all.

Steps:

• Place masala spice ingredients in dry frying pan and toast slightly till seeds start to pop and you can smell them. Remove from pan and place in spice grinder(I use coffee grinder) and grind to powder. Set aside.
• Wash the rice three times and boil in 4 cups lightly salted water until tender, about 20-25 minutes.
• Chop the cucumber finely and set aside.
• While the rice is cooking, wash and prepare the vegetables. Slice the green onions finely. Chop radishes coarsely. Chop the carrot into small pieces. Heat the oil in a wok or pan and stir fry the garlic for 40 seconds. Add the prepared vegetables and stir-fry for 3 minutes. Add the sesame seeds after 2 minutes. Add masala spice powder and stir for a minute or so to mix well.
• When the rice is tender, drain and stir in the fried vegetables and sesame seeds. Stir in the sesame tahini.
• Sprinkle with a little soy sauce and lemon juice and serve hot with sesame tahini to taste.
• Top with chopped cucumber for garnish.

Steps:

• In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.