My husband and I are usually on opposite sides of the spectrum when it comes to Chinese food. This version of Chinese fried rice is the only exception. The colorful medley of vegetables combined with the goodness of whole grain and the crispiness of bean sprouts, simmered in Chinese seasoning, caters to every taste.


Ingredients: (serves 2)


long grain brown rice - 1 cup
scallion (spring onions) - 1/2 cup (chopped fine)
diced carrots+peas - 1/2 cup (cooked separately)
bean sprouts - 1/3 cup
sesame seed oil - 1 1/2 tbsp
vinegar - 1 tbsp
light soy sauce - 2 1/2 tbsp
crushed ginger - 1 tsp
sesame seeds - 1/4 tsp
pepper - 1/4 tsp
salt - 1/2 tsp

Method:
Soak brown rice in 6 cups of water overnight (or soak in warm water for a couple of hours) and microwave for 35 minutes (or until cooked). Keep aside and allow to cool. Heat sesame seed oil in a wok and fry scallion till done. Add prepared rice, carrots+peas and ginger. Mix in the soy sauce, vinegar and bean sprouts. Stir-fry for a couple of minutes. Sprinkle sesame seeds and serve fresh.

Notes:
Adjust seasoning according to taste.