Many of the ingredients in this version of the ubiquitous fried rice, such as black Chinese mushrooms and seaweed, may have possible medicinal properties. You may omit the konbu and use a vegetable broth instead. You may also try other combination of vegetables, such as corn, turnips, and other types of mushrooms.
Serves : 4
Preparation time : 20 minutes + overnight soaking
Cooking tme : 1 hours
Ingredients :
220g uncooked brown rice, rinsed and drained
two 15cm strips dried konbu, soaked in 625ml water for 20 minutes
2 tablespoons oil
2 onions, thinly sliced
4 cloves garlic, minced
1 carrot, halved lengthwise, and sliced thinly
1 bell pepper, deseeded and diced
6 dried black Chinese mushrooms, soaked for 20 minutes and drained, caps diced
80g fresh or frozen green peas
fresh coriander leaves, to garnish
Seasonings
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons soy sauce
1 teaspoon freshly ground black pepper
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