- 1 tablespoon [15 mL] vegetable oil
- 1/2 cup [125 mL] green onion slices
- 1/2 cup [125 mL] minced carrot
- 1/2 cup [125 mL] minced red bell pepper, membranes removed and seeded
- 1 Jalapeņo or Serrano pepper, minced
- 2 cups [500 mL] boiled into chicken broth brown rice
- 2 tablespoons [30 mL] freshly chopped cilantro
- 1 tablespoon [15 mL] freshly squeezed lime juice
- 1 teaspoon [5 mL] soy sauce
- Hot pepper [Tabasco] sauce, to taste
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- Into a large skillet, heat vegetable oil over medium-high heat.
- Stir-fry together green onion slices, minced carrot, red bell pepper and Jalapeņo or Serrano pepper into hot vegetable oil until tender crisp.
- Then stir in boiled brown rice, freshly chopped cilantro, freshly squeezed lime juice, soy sauce and hot pepper sauce.
- Cook until really hot, then serve.
or
- Combine vegetable oil, green onion slices, carrot, minced carrot, red bell pepper and Jalapeņo or Serrano pepper into a 2-quart [2-L] microwave-safe dish.
- Microwave on 'MAXIMUM' for 2 to 3 minutes, until vegetables are tender crisp.
- Mix in brown rice, freshly chopped cilantro, freshly squeezed lime juice, soy sauce and hot pepper sauce.
- Microwave on 'MAXIMUM', for 3 to 4 minutes stirring after 2 minutes, until really hot.
- Serve
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