Stir Fried Rice or Quinoa Recipe

From Dorothy McNett's Recipe Book.

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Stir Fried Rice or Quinoa

From Dorothy McNett's recipes at Cook your choice of rice or quinoa ahead of time, or use some left-over rice. Try brown rice, black forbidden rice, red rice, whatever! Each time it will be different, and that is what is fun and tasty!

2 -3 eggs, whisked
pinch of sea salt
1 tablespoon peanut or safflower oil
1/2 teaspoon toasted sesame oil
1 tablespoon safflower or olive oil
1/2 to 1 package medium-firm tofu, cut into small cubes
finely chopped fresh mushrooms, about 1/2 cup
3 tablespoons soy sauce
2-3 thinly sliced green onions with tops
1/2 diced pimiento or red pepper
4 cups cooked rice (try brown or any of the other great choices now available)

In a flat bottomed wok or stir fry pan, heat the 1 tablespoon peanut or safflower oil. Cook the eggs without stirring, until set. Invert wok over a cutting board to remove cooked eggs: Sprinkle with a little salt. Cut into short, narrow strips, set aside. In the same wok, heat the toasted sesame oil and additional tablespoon safflower oil. Stir fry the tofu with the mushrooms, soy sauce, green onion and pimiento about 4 minutes, or until vegetables are cooked to your liking. Stir in cooked rice and egg strips and heat through. Serve with additional soy sauce, or a hot sauce.

Recipe created 1996-09-01.

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