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Recipes Side Dishes Rice and Grains
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| Servings: | 6 |
| Author Notes: | This recipe was given to us by Mike Davis, owner of the Conrad Rice Mill in New Iberia, Louisiana, the country's oldest operating rice mill. The recipe uses Konriko's unique aromatic Wild Pecan Rice. If you think rice is rice, and there's not much difference from one variety to the next, you should rethink that philosophy. While there are no actual pecans in this quick cooking brown rice, it nonetheless imparts a distinctly nutty pecan flavor. As it retains 90% of the bran, this tasty brown rice is a healthier alternative to white rice. We loved it so much, I now return from trips to the South laden with heavy suitcases packed with rice. No other variety I have tried comes close to the wonderful nutty flavor and delightfully al dente texture of Konriko's Wild Pecan Rice (yes they are the exclusive producers of this unique and flavorful rice). |
| Ingredients: |
1 box Konriko Wild Pecan aromatic rice 1/2 pound boneless pork cut into small cubes, or peeled medium shrimp 1 tablespoon soy sauce 2 teaspoons Asian sesame oil, divided 2 teaspoons Creole Seasoning, divided 2 larges cloves garlic, minced 1 tablespoon minced fresh ginger 3 eggs 3 tablespoons peanut oil, divided 3 green onions, thinly sliced 1 cup bean sprouts 1/2 cup frozen green peas |
| Instructions: |
Cook rice according to package directions, omitting butter; spread in a shallow pan and chill well. In a small bowl combine pork or shrimp, soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon Creole seasoning, garlic and ginger; mix well and set aside. In another bowl beat eggs with 1 teaspoon Creole seasoning and remaining 1 teaspoon sesame oil. Heat a wok or large skillet until hot over medium-high heat. Add 1 1/2 tablespoons peanut oil and swirl around wok till hot. Add pork mixture and stir-fry 3 to 4 minutes or until pork is done; remove from wok and set aside. Add remaining 1 1/2 tablespoons peanut oil to wok and swirl in pan till hot. Add egg mixture and stir-fry 1 minute or until egg is done. Add cold rice and stir-fry 3 to 4 minutes. Add green onion, bean sprouts, peas (if desired), remaining 1 teaspoon Creole seasoning, and cooked pork or shrimp. Stir-fry 2 minutes longer and serve immediately. |
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