Tom's Fried Rice
1 carrot, diced
1 medium red onion, diced
2 stalks of celery, diced
3-4 C cooked organic brown rice
(Optional) 1/4 C sprouted aduki beans
2 tsp. unrefined olive oil
2 Tbsp. of spring or filtered water
1 Tbsp. soy sauce (I use Mitoku or Eden brands)
1/8 C chopped parsley or sliced green onions
In a skillet over a medium to high flame, add olive oil, carrot and onion. Sprinkle with sea salt and saute 2-3 minutes. Add sprouted aduki beans. Spoon leftover cooked rice evenly over vegetable and bean mixture to cover, and sprinkle with the soy sauce and water. Cover with a lid, turn flame to low and cook for 10 minutes. When done, gently stir the vegetables and beans on the bottom into the rice. Top with garnished parsley or green onions. Serves 4-6.
Variation: 1/2 lb. of tofu cut into small squares can be used in place of the sprouted aduki beans. Tom usually uses tofu (which would be added at the same time as bean), but this time tried the sprouted beans, which he found at Whole Foods. It was a delicious experiment!
I won't assume that everyone knows how to cook brown rice, so here is a recipe, just in case.
Steamed Organic Brown Rice
2 C brown rice
4 C water
In a 2-quart saucepan, wash brown rice, drain water. Add 2 C fresh spring or filtered water. Bring to a boil on a high flame, add a pinch of sea salt. When boiling, cover and turn flame to low. Cook for an hour.