Fried Brown Rice with Ginger Scallion Sauce
45
minutesIngredients
1 cup brown rice
2 1/2 cups water
1 tablespoon vegetable or olive oil
1 teaspoon sesame oil
Drizzle chili oil (optional)
5-6 scallions, sliced very fine
1 small bunch flat parsley, chopped
2 eggs, beaten (optional)
Directions
Bring water to a boil in a 2-quart saucepan. Add the rice, stir, then cover and lower heat to a simmer. Cook for about 45 minutes or until tender. Put in the fridge to cool.
Heat the oil over medium-high heat in a large frying pan until quite hot. Add Stick & Tine’s Ginger Scallion Sauce for about a minute. Don’t let it burn, though. Add the rice and toss to coat with oil and sauce.
Cook, stirring, for about 2-4 minutes or until the liquid has evaporated. Add the scallions and parsley and cook for another minute or until everything is warmed through.
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