Yum! Another “No Measure” Recipe from Victoria, a Recipe Beyond Measure
Get the veggies: 2 carrots, 1 large daikon radish, 1/2 head of cabbage (or however much room you have in the pan), 2 celery ribs, 1 red onion, handful of frozen peas (or fresh if in season), a bunch of sliced mushrooms.
Chop it all up. Generally, I like to have 3-4 times the amount of veggies as rice. The veggies get smaller while cooking. Think of the rice as a nice seasoning, not too much.
Cook the veggies with whatever oil you use or lightly season the wok. (I used organic sunflower oil)
While the veggies are cooking, mix up the sauce:
Get a bowl fill half with water, shake in some soy sauce, bbq sauce, prepared mustard, taco sauce, hot sauce, steak sauce (whatever tastes good that you have): Any spices you want from your spice cabinet (garlic granules, onion powder, curry powder, chili powder, etc.). Use a whisk and stir until smooth. You may need to add more water.
Stir the veggies in the pan towards the side and make an area that exposes the bottom the pan in the middle of the wok. Add cold already prepared delicious organic brown rice into that spot you exposed. What organic? Yes, did I forget to say that in the beginning. Everything should be organic, obviously. Next pour your sauce into the rice. Stir the rice with your spatula until all the veggies are evenly mixed with the rice and the rice is hot. Total cooking time shouldn’t be more than 20 minutes from veggie cooking to rice being done. Chopping the veggies takes the longest.
Serve immediately and eat.
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