Curry-ginger Peppers With Rice |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I threw this together as a quick side dish with some perdue honey barbeque chicken pieces. I used whatever vegetables I had on hand, and the balance of the spices was really based on continuous taste testing. :) It tasted real good for something I just made up! Read more ! Let me know if you've got any ideas... Ingredients:
brown rice (1 cup uncooked) - i made this as i was cooking, but i know its better to use cold rice. |
3 green onions |
1 red bell pepper |
2 cloves garlic |
1-2 carrots |
curry powder |
ginger |
sesame seeds |
sesame oil |
soy sauce |
Directions:
1. 1. If it's not cooked already, start the brown rice.
2. 2. Wash and chop/dice all of the veggies for the stir-fry while you wait 20-25 minutes or so to let the rice cook.
3. 3. heat a wok on medium - medium high heat. After about a minute, coat it with sesame oil.
4. 4. Add the diced vegetables and sesame seeds in whatever order you prefer. I was real hungry so I added them all at once and it came out fine. ;)
5. 5. Stirring continuously, add maybe about a tablespoon of soy sauce.
6. 6. Add a about a teaspoon or more each of ginger and curry powder.
7. 7. When the veggies are cooked to your liking, add the rice, stirring to coat it with all of the oil/spices. Do a taste test and add more spice or soy sauce as necessary.
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