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Fried Brown Rice is one of our favorite meals right now, and luckily for me it’s super easy and fast. “How,” you ask, “is any recipe with brown rice quick?” Well, if you want your fried rice to turn out as something other than a gluey mess, you’ll use chilled rice. Since it only takes about ten seconds to locate leftover brown rice in our refrigerator, I can have this meal on the table in well under thirty minutes.
“Why,” you ask, “would I have leftover brown rice in my refrigerator?” This is a very sensible question, and I’m glad you asked. We have leftover brown rice in our refrigerator because it is a great staple carb if you’re on a gluten free diet. First, brown rice is inexpensive, which is a plus now that you’re spending more on other gluten free foods. Second, brown rice has dietary fiber which may be sorely lacking in your diet now that most whole grain cereals and bread are out.
We usually make one big pot of brown rice each week (nine to ten cups in our rice cooker) and then use it in several recipes during the week. For example, the first night we might use five cups in the "Eggplant Florentine Casserole Recipe", and then use the rest later in the week for Fried Brown Rice or Roasted Veggies over Brown Rice.
(Yield: I wouldn’t count on more than two adult servings, unless you’re really good at not eating a lot!)
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!