SCORCHED RICE

SCORCHED RICE 2

SCORCHED RICE

What to do with the white rice you get at a Chinese restaurant? Don’t eat it there. Take it home and make a pan-fried rice dish to enjoy during the week!

Makes almost 6 cups

2 T. liquid butter alternative

6 fresh sweet mini peppers, cored and cut into little chunks

2 stalks celery, sliced on the diagonal – 1/4 inch wide

1 c. diced red onion, about 3/8 inch squares

sea salt


2 c. froz. broccoli cuts, thawed

3 c. leftover long grain white rice (separate grains in lg. bowl before using)


2 T. apple cider vinegar

1 T. liquid smoke

2-3 T. fresh lemon squeeze

1/4 c. Tahini (sesame seed paste)

sea salt to taste

fresh grind black pepper to taste

big sprinkle of garlic powder

drizzle of sesame oil – about 1 T.


In large skillet, over medium heat, melt liquid butter alternative.

Add peppers, celery and onion plus sea salt to taste. Saute till tender.

Add broccoli cuts and rice. Stir to distribute then let cook without stirring till bottom of rice becomes scorched brown. Lift with spatula and turn over to scorch more rice. Pan-fried is the name for that process.

Add remaining ingredients, stirring well after each addition.

Plate and serve.


Notes: This is actually Steve’s lunch that I make before he goes to work, putting it in a thermos, so he doesn’t have to wait in the micro-wave line.

You can make it a lot of different ways, all good. I never want to eat the rice at a Chinese restaurant anyway. I want to eat the good stuff there. A couple days later, I make the rice taste good at home.






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