Leftover brown rice stir fried with cauliflower/mushroom and Asian seasonings…
When I have vegetables that have to be used up asap and leftover brown rice, I usually do a stir fry by adding the Asian seasonings that’s always seen in my refrigerator. It always turns out delicious and can be served along with baked or pan fried chicken, fish or with some veg curries. On days, I have leftover cooked chicken, I add that as well and it turns into a one pot meal- easy breezy cooking on a lazy or busy day.
- Oil- 1 tbsp
- Cauliflower florets, grated or shredded- ½ of a large cauliflower
- Brown or White mushrooms, chopped very small- 1 pack (1/2 lb)
- Cooked Brown rice- 3 cups (or use white rice)
- Soy sauce- 3 to 4 tbsp
- Hoisin sauce- 3 tbsp
- Sambal Oelek or Chili paste- 1½ tsp
- Sesame oil- 1 tsp
- Ground pepper- ⅛ tsp (optional)
- Green onions, chopped- 2 stalks
- Cilantro, chopped- ¼ cup
- Place a wok or large non-stick pan over medium heat, add oil. Let oil turn hot.
- Add cauliflower and mushrooms, saute for a minute.
- Add ¼ cup water and cook till veggies have turned tender.
- Stir fry till veggies turn slightly brown.
- Add cooked brown rice, stir fry for 3 minutes.
- Add soy sauce, hoisin sauce and sambal oelek. Stir fry for a few minutes over high heat.
- Add sesame oil, ground pepper, green onions and cilantro, combine well and stir fry for 2 minutes.
- Serve onto a plate and enjoy with baked/pan fried chicken, fish or any kinds of veg curries.
You can also add vegetables like carrot, cabbage, broccoli etc.