a veggie-packed, hearty, brown fried rice
i use olive oil, onion, garlic, hawaiian sea salt, and bacon
to add flavor to this island staple instead of shoyu.
topped with fresh avocado and a fried egg,
this fried rice is a complete, delicious breakfast.
click "e hele ana kāua" for the simple recipe
the first key is to have enough oil so the rice doesn't dry out. i always use olive oil but you can use vegetable or canola oil as well. for a strictly veggie fried rice, be sure to use plenty of oil to keep the rice moist. often i will add bacon or portuguese sausage (as in the recipe below).
generally, shoyu will be used in fried rice as the moisture-adding ingredient. most shoyu is NOT gluten free. tamari does make a wheat-free soy sauce which can be used but i prefer not to because i don't favor it's taste.
the second key is to add your ingredients to the frying pan in the following order: start with onion and add any hard veggies, like peppers, shortly after because they take longer to cook. next i add any ingredients that will release it's juices, like mushrooms and bacon in this particular dish. then, add any soft vegetables, like zucchini or eggplant, because they will cook fast. i always add the garlic right before the rice to keep a strong garlic flavor.
ingredients:
1 tb. olive oil
1 c. chopped, fresh vegetables
[about 1/4 c. onion, 1/4 c. peppers, 1/4 c. mushrooms, 1/4 c. zucchini]
1 t. hawaiian salt
1 t. pepper
2 strips of bacon
2 cloves of garlic, minced
2 c. day-old brown rice
in large frying pan over medium to medium-high heat,
add 1 tb. olive oil
saute onions, seasoned with salt & pepper for about 1 min.
add peppers, mix, and saute for 1 min.
add mushrooms, mix, and saute for 1 min.
add bacon, mix, and saute until bacon starts to brown, about 5 min. or so
add garlic and brown rice
mix and saute until rice is coated and warmed through
top with fresh avocado and a fried egg for a yummy, complete breakfast!
prep time: 10 min.
total time: 20 min.
servings: 2
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