|
|
| Yields |
|
| Serving Size |
|
| 1 C |
Long Grain Rice |
| 2 C |
Water |
| 1/2 Tsp. |
Salt |
| 2 Tsp. |
Canola Oil |
| 3 |
Eggs, Beaten Well |
| 1/2 C |
Diced Cooked Ham or Any Meat |
| 3/4 C |
Frozen Mixed Vegetables (carrots, peas, corn), Thawed |
| 2 |
Green Onions, Cut Into 1/4 in lengths |
| 2 Tsp. |
Soy Sauce |
| 1/2 Tsp. |
Sesame Oil |
| 1/4 C |
Flax Seed, Toasted |
• Rinse rice well in a sieve under cold running water. In a medium saucepan, bring water and salt to a boil, add rice, bring to a boil again, stirring with a fork. Reduce heat, cover, simmer slowly 20 minutes. Remove lid, allow steam to escape. Fluff rice with a fork. Cool, cover and place in refrigerator overnight.
• In a large non-stick skillet, over medium heat, heat canola oil.
• Add egg and fry until half cooked.
• Add rice, breaking up any lumps, stirring quickly to coat the rice.
• Reduce heat to medium low; add ham, vegetables and green onions.
• Cook, turning rice mixture gently but frequently, about 4 minutes.
• Add soy sauce, sesame oil and flax seed. Reduce heat to low, cover and cook 3 minutes.
*To toast flax seed, spread flax seeds in small metal pan. Bake at (350°F) for 3 to 5 minutes. Stir while toasting.
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