Last night I decided to follow in the footsteps of my slightly older but much wiser sister who makes all her meals for the week on Sunday. I didn’t quite make all the meals for the week, but I got the first half of the week covered. It was a lot of cooking on one day, but now for the rest of the week all I have to do is heat up my already prepared meal and relax. I made this vegetable “fried” rice by modifying a chicken “fried” rice recipe. This dish is a low-fat version of fried rice, so the rice is not actually fried; it is easy to make, healthy, and great tasting.
Vegetable “Fried” Rice
Ingredients
2 teaspoons of olive oil
2 carrots, shredded
1 stalk of celery, diced
6 scallions, sliced
1 ½ cups cold cooked brown rice
½ cup thawed frozen green peas
½ teaspoon ground coriander
1-tablespoon tamari sauce
1. In a large skillet, heat the olive oil; sauté the carrots, celery, and scallions until tender, about five minutes
2. Mix in the ground coriander
3. Stir in the cooked rice and thawed peas and stir-fry until the rice begins to brown
4. Add in the tamari sauce and cook until everything is heated through, about 5 minutes
