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Quick Skillet-Fried Rice or Barley (Pressure Cooked)
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
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1 tablespoon oil
1 teaspoon minced fresh ginger
1 clove garlic (up to 2 cloves) -- minced
1 small green or red bell pepper -- chopped
1/2 cup sliced celery -- or
canned, drained water chestnuts
1/4 pound mushooms -- sliced
3 scallions with green -- chopped separately
1/2 pound bean sprouts -- well drained
3 cups cooked white or brown rice -- or
cooked pearl barley -- * see note
1 cup diced, cooked contry ham
2 teaspoons toasted (Oriental) sesame oil (up to 3 tsp
1 tablespoon soy sauce (up to 2 tbsp)
serves 3 to 4
*see basic directions for pressure cooking rice or barley.
Author's note: A quick and healthful dinner, especially when prepared with bro
wn rice. For a vegetarian version, substitute cubed, firm tofu for the diced h
am.
In a large skillet, heat the oil. Saute the ginger and garlic for 30 seconds.
Add the pepper, celery, mushroom, and the whites of scallions, and saute and a
dditional 2 minutes, stirring frequently. Stir in the bean sprouts, rice, and
ham, and cook over medium heat until the ingredients are hot and most of the li
quid given off by the vegetables has evaporated. Stir in the scallion greens,
and season with sesame oil and soy sauce to taste.
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