Topic: Rice
Looks like almost the same with fried rice but it taste deliciously different!
We always have plain rice leftovers during lunch time, Donna cooked too much rice, that's why I always make a way to cook it in some other way in the evening. By the way, I only cooked dinner meals because I have no time to cook our lunch, our office time off is 3:30 pm and we took our lunch at home,we only ate snacks here in the office, hence Donna is the one in-charge in cooking our lunch. So, I always got a phone call from her daily asking me what she will cook because she don't know how to cook the menus I labeled on the chickens,seafoods and vegetables in the fridge. "What I knew here are only the fried fish, chicken adobo, grilled fish, paksiw and chicken tenola", that was her common message to me. Ooh, it seems that I talked a lot already, okay here's the recipe anyway:
Ingredients:
4 cups cooked rice
1 medium carrot, grated
10 pcs. baguio beans, thinly slice
3 pcs. dried mushrooms, soaked in water then sliced thinly
1 medium onion, sliced
1/4 tsp. ginger powder
1/4 tsp. black pepper powder
1 tbsp. soy sauce
butter cooking spray
Directions:
1. Heat the the non-stick frying pan in a medium-heat and spray the butter on the surface.
2. Add in the onions, carrots. mushrooms and beans. Add soy sauce and stir for 2 minutes.
3. Add rice stirring constantly to blend well with the vegetables.
4. Add the ginger, pepper and salt. Stir, cook for 5 minutes.
5. Remove from heat and spray the rice with butter again. Mix well.
Serve hot.