Stir Fried Sesame Vegetables With Rice Food

STIR FRIED SESAME VEGETABLES WITH RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
• Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

SESAME VEGETABLE STIR-FRY

Steps:

• Trim broccoli leaving 1 inch of stem. Cut the remaining stems into small slices. Place broccoli and snow peas in a saucepan of boiling water and cook for 1 minute, drain and rinse immediately with cold water then drain well and set aside.
• Heat a large wok or large skillet over high heat. Add sesame oil, blanched broccoli and snow peas, red onion, red bell pepper, and garlic. Stir-fry for 1 minute. Add the snow peas, soy sauce and stir-fry 1 minute longer. Remove from heat and stir in sesame seeds.

CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Cook brown rice in unsalted water according to package directions.
• Heat vegetable oil over medium high heat in a non-stick skillet. Add minced garlic and ginger, diced onion and ground chicken and sauté until starting to brown.
• Add chopped broccoli, sliced carrot and diced pepper and stir-fry until tender crisp and ground chicken is cooked through.
• Stir in ketchup, soy sauce, vinegar and sugar.
• To serve, spread cooked rice over bottom and sides of large platter with stir-fry piled in the middle. Garnish with sesame seeds.

30 MINUTE SESAME GINGER NOODLES WITH VEGETABLES

Steps:

• Fill a large pot with water and bring to a boil. Add rice noodles and boil until cooked through, 6-8 minutes.
• While water is coming to a boil, heat a large skillet over medium heat and add sesame oil and veggies. Cook veggies until starting to soften, about 5 minutes.
• While veggies are cooking, make the sauce by adding all ingredients to a small bowl and whisking until combined.
• Drain the rice noodles and add them to the pan along with the sauce and chickpeas. Stir to make sure everything is mixed together and then cook over medium heat until sauce has thickened, about 5 minutes.
• Garnish with cilantro leaves and toasted sesame seeds just before serving, if desired.

THE BEST FRIED RICE

Steps:

• Heat 1 tablespoon of butter into a large skillet.
• Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
• Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
• Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
• Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
• Serve immediately with green onions for garnish, if desired.

VEGETABLE FRIED RICE

Steps:

• In a high sided skillet (that has a cover) over medium high heat, heat vegetable oil and sesame chili oil. Saute the onion and garlic, and rice until the rice is solid white or lightly browned.
• Immediately pour the water into the skillet and bring to a boil then lower it to a simmer on low heat.
• Cover & cook on low (simmer) until the water is absorbed and the rice is tender. DO NOT STIR while rice is cooking. About 20-25 minutes.
• After rice is done. Carefully stir the frozen mixed vegetables and let sit on low heat for another 5 minutes. The gently stir in the scrambled eggs.
• Sprinkle salt and pepper to taste.
• Stir in soy sauce (optional) for asian flair!
• Enjoy!
• NOTE - if using fresh vegetables, stir them in before you turn the water down to a simmer and let them cook with the rice.

VEGETABLE EGG-FRIED RICE

Steps:

• Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1-2 minutes, or until just softened. Stir in the garlic and add the broccoli with 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated.
• Add the rice and stir fry for 2-3 minutes, or until hot through. Stir in the peas and cook for 1 minute.
• Beat the eggs and soy sauce together using a fork. Add the egg mixture to the rice and stir-fry for 2-3 minutes, or until the eggs have just set. Stir in the sesame seeds, season with salt and pepper and serve immediately.