Quick Skillet-Fried Rice or Barley (Pressure Cooked)
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 4 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Oil
1 ts Fresh ginger -- minced
1 cl Garlic -- up to 2 cl, minced
1 sm Green or red bell pepper --
- chopped
1/2 c Celery -- sliced -OR-
Canned water chestnuts --
- drained
1/4 lb Mushrooms -- sliced
3 Scallions with green -- chopped
- separately
1/2 lb Bean sprouts -- well drained
3 c Cooked white or brown rice or
- cooked pearl barley --
- * see note
1 c Country ham -- cooked, diced
2 ts Toasted sesame oil -- up to 3 ts
1 tb Soy sauce -- up to 2 tb
* See basic directions for pressure cooking rice or barley.
A quick and healthful dinner, especially when prepared with brown
rice. For a vegetarian version, substitute cubed, firm tofu for the
diced ham.
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 additional 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 liquid given off by the
vegetables has evaporated. Stir in the scallion greens, and season
with sesame oil and soy sauce to taste.
