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.
Japanese-Style Fried Brown Rice
Ingredients
This simple stir-fried brown rice, with red chiles, scallions and pine nuts, is based on a recipe from Japanese chef Yumiko Kanou.
Yield: serves 2
Ingredients
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2 dried chiles de árbol
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2 tbsp. Asian sesame oil
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7 scallions, thinly sliced on the diagonal
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2 tbsp. pine nuts
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2 cups cooked and cooled Short-Grain Brown Rice
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3 tsp. light soy sauce
Instructions
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Using kitchen shears, cut chiles into thin rings and set aside.
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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.
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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.
- Using kitchen shears, cut chiles into thin rings and set aside.
- 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.
- 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.
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