this dish is a healthy alternative to accompany asian style dishes rather than white or stickey rice. the chiles de arbol although pretty sliced on top did not have a flavor that complimented the other ingredients. next time i will try sambal olek for the heat component.
Japanese-Style Fried Brown Rice
This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou (Shibata-Shoten, 2004), the chef and owner of Nakaiseki Sen, a vegetarian restaurant in Tokyo.
Photo: André Baranowski
2 dried chiles de árbol
2 tbsp. Asian sesame oil
7 scallions, thinly sliced on the diagonal
2 tbsp. pine nuts
2 cups of cooked and cooled
Short-Grain Brown Rice
3 tsp. light soy sauce
1. Using kitchen shears, cut chiles into thin rings and set aside.
2. Heat sesame oil in a 10" nonstick skillet over high heat. Add scallions, and pine nuts and cook, stirring frequently, until the scallions wilt slightly and the pine nuts take on a light golden color, about 2 minutes.
3. Add rice and soy sauce. Cook, stirring to break up the clumps, until the rice is hot and all the ingredients have mingled together, about 3 minutes. Garnish with the chiles.
SERVES 2
Ratings & Reviews (1)
Japanese-Style Fried Brown Rice
Reviewed by kathleen kalagvano on
.
this dish is a healthy alternative to accompany asian style dishes rather than white or stickey rice. the chiles de arbol although pretty sliced on top did not have a flavor that complimented the other ingredients. next time i will try sambal olek for the heat component.
Rating: 3
