Brown Rice Sesame Fried Vegetablesbrunei Recipes

BURMESE BROWN RICE WITH SESAME FRIED VEGETABLES

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.

SESAME BROWN RICE PILAF WITH GARLIC AND VEGETABLES

Steps:

• Combine the onion and oil in a large shallow saucepan (with a tight fitting lid).
• Cook over low heat, stirring frequently, for 10 minutes or until onion is golden.
• Stir in the rice and cook 1 minute.
• Add in the garlic; cook, stirring, for 1 minute.
• Add the water; bring to a boil; add in the salt, stir thoroughly, cover and cook 35-40 minutes or until almost all the liquid is absorbed (do not stir).
• Uncover the pot and while it is still on the heat, sprinkle the broccoli, green beans, squash, carrot, and red bell pepper evenly over the surface of the rice.
• Cover and cook for 6-8 minutes or until the vegetables are crisp-tender and the rice is cooked.
• Sprinkle with the sesame seeds and drizzle with the sesame oil.
• Spoon into a serving dish and serve immediately.

SUE'S SESAME FRIED RICE

Steps:

• Use small cereal bowls to assemble ingredients.
• Place chopped pork in a small bowl and toss with the sesame oil and set aside.
• Whisk two eggs in a small bowl and set aside.
• Place chopped onion and carrots in a small bowl together and set aside.
• Place bean sprouts, peas, and scallions in a small bowl together and set aside.
• Heat 2 tablespoons coconut oil in a wok until hot and cook egg, swivelling wok to keep the runny portion in motion until it sets, then flip the omelet and cook briefly on the other side. Remove to platter and chop into small pieces.
• Add 2 more tablespoons wok oil to wok and add the contents of the bowl with onions and carrots. Cook until carrots soften, then add pork, and cook and stir until all are hot and sizzling. Remove to the platter with eggs.
• Heat 4 tablespoons butter in the wok with 2 tablespoons coconut or wok oil. Add rice, and season with salt and pepper, adding sesame seeds at this time as well, cooking and stirring until rice is hot and sizzling.
• Add ingredients from the platter along with soy sauce, and stir until well mixed.
• Place on a large platter and serve hot.