Growing up I always though my Mum made the best fried rice. It was always made with white rice and before taking my pledge to cut out processed food I would have never used brown rice. The fact that brown rice takes forever to cook used to deter me more so than the taste and texture. But I am happy to say that I am converted ( I have also converted my Mum and Dad which is an added bonus ). Brown rice holds it shape better and even if you over cook it (which I am known to do 🙂 ) it does not go gluggy like white rice. Next time you are cooking anything that uses rice I recommend you give brown rice a go. You might also be converted. Unfortunately tonight when transferring our pan seared ginger and garlic marinated salmon to the pan it crumbled. Even though it doesn’t look spectacular I can promise it tasted great. Enjoy 🙂
Brown Fried Rice
- 3 cups cooked brown rice
- 1 dessert spoon fresh ginger (grated)
- 3 eggs (whisked)
- 2 shallots (thinly sliced)
- 1/2 capsicum (diced)
- 1/2 cup fresh peas
- 2 slices free range organic ham (thinly sliced) or left over roast pork
- 3 tablespoons organic soy sauce
- 1 tablespoon rice bran oil
Cook rice according to packet instructions. In a wok heat oil and fry of whisked eggs. Remove from pan and dice whilst hot. Add ginger to pan and fry off with capsicum, peas and ham. Add cooked rice to pan and gently combine. When rice is hot add soy sauce and stir until evenly coated. Just before serving add diced egg and shallots.
Ginger and Garlic Marinade
This one is pretty simple. In a small dish I combine 1 tablespoon of ginger, 1 tablespoon of garlic and 1 tablespoon of honey. Gently cover fish with mixture and allow to marinate for 10-15 minutes. Fry off in a non stick pan with 1 tablespoon of rice bran oil.