recipe adapted from Family Fun
1 tablespoon peanut or canola oil
1 small red bell pepper, diced into 1/2-inch pieces
2 celery ribs, thinly sliced
1 small can baby corn, drained and cut into 1 inch pieces
1 teaspoon minced ginger root
2 garlic cloves, finely minced
2 scallions, thinly sliced
6 cups cold cooked white or brown rice
1/3 cup soy sauce
2 tablespoons dark sesame oil
1 cup bean sprouts, roughly chopped
Heat oil in a large nonstick skillet over medium-high heat and cook the red pepper, celery, and ginger in it for 2 minutes. Add the garlic, scallions, and baby corn and cook for 30 seconds more, then stir in the rice and meat (chicken, pork or tofu), if using. Drizzle on the soy sauce and sesame oil.
Toss the rice well and cook it for 2 more minutes or until heated through. Gently stir in the bean sprouts. Serve at once, or cool and reheat within 48 hours. Serves 8 as a side dish.
This recipe can be easily halved. Enjoy!
Stay tuned...more homemade Chinese coming up.