-excerpted from Lenore's
Natural Cuisine cookbook
mentor, Marcia Halpern, taught me this recipe when I first started cooking
the macrobiotic way. I have not yet discovered a version that surpasses it
in speed or taste.
1/2 tsp. toasted sesame oil
4 slices fresh ginger, peeled,
6 scallions, cut into 1-inch
pieces, on the diagonal
5 cups cooked brown rice
1 TBS. mirin, optional
2 celery stalks, cut into
2 TBS. water
- In a large, nonstick skillet, heat
- Sauté ginger for 2 minutes to flavor
the oil. Add scallions. Cook for an additional minute, stirring
- Remove ginger. Add the cooked rice. Sauté
for 8 minutes over medium heat, allowing bottom rice to crisp.
- Sprinkle 1/2 tablespoon each of the
shoyu and mirin over the rice.
- Flip the rice over with a spatula and
crisp the other side. Repeat step #4.
- Place celery on top of the cooked
rice. Pour 2 tablespoons water along the outer edges of the rice. Cook
covered for an additional 3 minutes.
yellow or red onions for scallions.
2 cloves of garlic, cut into matchsticks, to step #2.
1 carrot, cut into matchsticks, for celery.
you love the taste of ginger as much as I do, cut it into matchsticks and
do not remove in step #3.
nonstick surface is ideal for sautéing. Unfortunately, most pans with a
nonstick surface will eventually flake off into the food.
Glass and stainless steel are poor conductors of
heat and are not
well suited for this purpose. Cast iron is
acceptable, but requires
considerably more oil during sautéing and care
to prevent it from
rusting. Luckily, I discovered Scanpan®
with its high quality,
ceramic and titanium surface which will not flake
pans are perfect for this recipe.
cooked rice works wonderfully in this recipe since it dries out in the
refrigerator. Dried rice is a better texture than
sticky, fresh rice for frying.
cups of raw brown rice yields 6 cups of cooked rice.