No matter what I buy for takeout, I always have leftover containers of rice. Takeout Chinese and Indian are common in my household, so the cartons stack up.
My favorite way to repurpose the white pearls is to make a second meal of fried rice. The rice makes a great base for a vegan/vegetarian fried rice.
In this recipe, I use an egg. If you're vegan, you can easily omit the egg and up the veggies or add tofu or tempeh.
Vegan/Vegetarian Fried Rice 4 servings
2 cups leftover brown rice or basmati rice (or prepare 1/2 cup uncooked brown rice according to package instructions) 1 tbsp. egetable oil ( I use grapeseed oil.) 2 tsp Braggs aminos or low-sodium soy sauce 1/2 cup frozen peas 1/4 cup carrots, cubed (Tip: Alternatively, you can use a frozen peas and carrots mix.) 1/2 cup baby bellas (crimini) mushrooms, sliced 1/3 cup chopped onion Salt and pepper to taste 1 egg scrambled (omit for vegan fried rice)
Heat the vegetable oil in a medium non-stick skillet or wok on medium heat.
Add the onion. Cook until softened, then add carrots. Cook the carrots until softened.
Add the baby bella mushrooms. When the mushrooms begin to release water, mix in the rice and frozen peas.
Stir in the aminos (or soy sauce). Taste the mixture and add salt and pepper to taste.
When the peas and carrots are cooked through, make a well in the center of the mixture, then crack the egg in the center and scramble quickly.
Mix the scrambled egg into the rice mixture until the egg is evenly distributed.
Serve hot. Enjoy.