2 cups cold cooked brown rice or other grain
3-6 scallions, chopped and/or a small onion, sliced thinly -- sometimes I use one, sometimes both 1/2 inch or so ginger root, grated or minced 1 to 2 cloves garlic, grated or minced 1/2 cup nappa kimchi, chopped, optional 2-4 tablespoons tamari or soy sauce, to taste, or use salt if you prefer 1 cup fresh mung bean sprouts or any other quick-cooking vegetable, optional a handful of chopped cilantro, optional In a large non-stick skillet, dry-fry the ginger, garlic, and onions until the onions start to wilt. Add in everything else except the cilantro and cook until it's the texture you like. Add the cilantro and serve immediately. Comments are closed.
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AuthorI'm Idgie, just trying to regain my health by feeding myself well ArchivesCategories
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