· 3/4 cup uncooked brown rice
· 1 1/2 cups water
· 2 tablespoons sesame oil
· 2 large eggs
· 1 onion, chopped
· 2 carrots, diced
· 4 oz (115 g or 1 1/4 cups) fresh mushrooms, sliced
· 2 cloves garlic, minced or crushed
· 1 bunch green onions, sliced, both white and green parts
· 2 tablespoons tamari (soy) sauce
· 1/8 cup dry red wine
· dash of dry vermouth (optional)
· 1/2 cup frozen green peas, defrosted
· Rinse the brown rice and soak overnight in a small saucepan in 1 1/2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for 30 minutes or until the water is absorbed. Fluff with a fork and refrigerate for at least an hour in a covered bowl.
· Heat 1/2 tablespoon of the sesame oil in a large wok over medium heat. Lightly beat the eggs and pour into the pan. Cook without stirring until the egg is dry. Remove to a plate and cut into small strips. Set aside.
· Wipe down the wok with paper towel and return to the heat. Add the remaining sesame oil. When the oil is hot, add the onions and carrots and stir-fry for 2 minutes.
· Add the mushrooms, garlic and the white parts of the green onions and continue to stir for about 5 more minutes or until the mushroom juices are flowing.
· Stir in the cooked rice, tamari sauce, wine and vermouth if using, and cook, stirring frequently, for about 15 to 20 minutes or until the liquid has boiled away and the rice is sticky.
· Toss in the green parts of the green onions, peas and egg and stir to mix. Remove from the heat and serve while hot, with additional tamari sauce if desired.
Makes 6 to 8 side servings