Ingredients
- 1 beaten egg
- 1 cup uncooked white or brown rice
- 1 1/2 cup water
- 1 cup coarsely grated carrot
- 1 cup coarsely grated cauliflower
- 1 cup coarsely grated zucchini
- 1/4 cup chopped celery
- 1/2 cup green peas
- 1/2 cup chopped asparagus
- 1/4 cup chopped leftover chicken or meat
Preparation
Baking Directions:
Rinse the rice with water to remove excess starch.
Repeat until water runs clear.
Drain.
Combine the rice with water in a large heavy pot.
Bring to a boil.
Cover and turn down the flame to low.
Simmer the rice, covered, for 20 minutes.
Remove from the heat and let sit, covered, for another 10 minutes.
While the rice is cooking, heat a little oil in a separate skillet over medium low heat.
Add the eggs and cook until just set.
Remove from the heat and cut into strips.
Set aside.
Just before the rice is done, heat a little oil in a large skillet over medium high heat.
Add the vegetables and sauté until cooked but still crisp, about two minutes.
Once the rice is cooked, combine all the ingredients in a large serving bowl and toss.
Sprinkle with sesame seeds and add olive oil and soy sauce to taste.
Serve immediately.
