Thursday, February 23, 2012
This recipe serves at least 4 people.
1/2-1 tablespoon sesame Oil
2 garlic cloves, minced
1/4 inch ginger root, minced
1/4 cup green onion, thinly sliced
1/4 cup carrots, diced
1/4 cup peas
1/4 cup brocolli, diced
1 egg, scrambled
2 cups cooked rice
1/4 cup (gluten free) soy sauce
1/8 cup (gluten free) rice vinegar
3/4 tablespoon honey
Scramble the eggs seperately and place aside for later. Mix the soy sauce, rice vinegar and honey in a bowl and set aside. Heat oil in the pan over medium heat, add garlic, ginger and onions. When the onion browns, add the carrot, peas and brocolli, after the veggies get tender add the scrambled eggs and toss around to coat in the oil. Add the rice, stir to break up any clumps and mix well with the veggies. After everything is nicely mixed, add the soy mixture and stir in well. Turn the heat up and little higher and cook for a few minutes for most of the vinegar to cook off.