Thatsa Nicesa Rice!

JUST EGG SUN-DRIED TOMATO FRIED RICE

The meat is the sun-dried tomato. The egg is plant. The rest is familiar, tasty and satisfying. Seasoning the rice water prior to cooking the rice makes one wonder what’s different here that tastes so good!

Serves 6

RICE:

3 c. water

1/2 c. orange juice

1 t. salt

1 T. BRAGG AMINO ACIDS, or soy sauce

1 T. liquid smoke


1- Rinse rice under cold tap water till water runs clear; drain well.

2- In large saucepan combine water, orange juice, salt, liquid aminos, liquid smoke.

3- Bring to boil, add rice, stir, return to boil, stir again.

4- Tightly cover, reduce heat to low, cook 15 minutes.

5- Remove from heat, turn up from bottom with large spoon to aerate. Set aside.


VEGGIES:

2 T. extra virgin olive oil

1 jumbo green pepper, cored, sliced into strips, then cut crosswise into halves

2 c. diced sweet onion, 3/8 inch squares

1 t. salt

fresh grind black pepper

1 lg. carrot – cut off ends, peel, cut into 1 inch segments, stand each on end, slice down into thin planks, then stack and cut into tiny matchstick size

12 oz. bag froz. peas, cooked in water till plump – only a few minutes – drain, rinse, drain

12 oz. bag froz. cauliflower buds, cooked in water till tender – not long – drain, rinse, drain, then cut into small pieces

12 plain sun-dried tomatoes, soaked in warm water till soft, remove from water, squeeze, open flat, stack and cut crosswise into thin strips

2 t. garlic powder


1- In large skillet, over medium heat, melt oil.

2- Add green pepper, onion, salt, then sauté till semi-soft.

3- Add carrots and black pepper, then sauté till tender-soft.

4- Add garlic. Adjust salt and pepper, mix well. Remove from heat.


JUST EGG:

1T. extra virgin olive oil

1/2 c. JUST EGG – plant eggs for scramble


1- In medium non-stick skillet, over medium heat, melt oil.

2- SHAKE WELL the JUST EGG in the container. Pour 1/2 cup evenly into skillet and wait till it starts to bubble up, then push gently with spatula and roll to flip till all surfaces are cooked.

3- It doesn’t take long – about the same time as it takes to cook animal eggs. Transfer to board and cut into small pieces.

4- Add chopped egg to skillet veggies. Stir to evenly distribute. Set aside.


3 ways to serve:

1- Pan-fry the rice. Add veggies. Stir. Fry till hot, plate, top with scallion and serve.

2- Or, heat the rice in a dry skillet, plate the rice, top with veggies and scallion.

3- Or, mix the rice and veggies prior to reheating in a skillet. Plate, top with scallion, serve.

“Thatsa nicea rice!”

Notes: If you have Black Himalayan salt on hand, sprinkle a little onto skillet veggies and mix before serving. Be forewarned of the sulphuric smell. It does taste good though.







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