Recipes

Japanese-Style Fried Brown Rice

May 31, 2011

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.

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

2 dried chiles de árbol
2 tbsp. Asian sesame oil
7 scallions, thinly sliced on the diagonal
2 tbsp. pine nuts
2 cups cooked and cooled Short-Grain Brown Rice
3 tsp. light soy sauce

Instructions

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.