Rice Bowl Dinner

(from kylerhea’s recipe box)

Source: The Family Dinner

Categories: Asian, August2013, Healthy

Ingredients

  • For the rice:
  • 4 cups brown rice (enough for leftovers, I like short grained for rice bowls but any kind is fine)
  • 4 tablespoons seasoned rice vinegar
  • For the omelet pinwheel:
  • 4 eggs lightly beaten
  • 1 scallion finely sliced
  • 2 Teaspoons soy sauce
  • 1 teaspoon sesame oil
  • Suggestions for the toppings:
  • A few shredded raw carrots for color
  • A cup or two of defrosted edamame hot or cold
  • A bunch of shredded purple cabbage (isn’t it so beautiful?)
  • Corn, fresh or frozen, hot or cold, raw or cooked
  • A few finely chopped scallions
  • Cubed firm tofu (you can also use the pressed kind that comes flavored)
  • Sliced avocado (sprinkled with a little lemon to prevent it from turning brown)
  • Leftovers! (roasted vegetables, chopped chicken, maybe not pizza…)
  • A cup of chopped peanuts
  • A sprinkle of toasted sesame seeds
  • Sauces to drizzle:
  • Hoisin sauce for the sweet
  • Soy sauce for the salty
  • Peanut sauce for the nutty (we have a couple of great recipes for it in our book)
  • And hot sauce for the brave

Directions

  1. TO MAKE THE RICE (ABOUT 8 SERVINGS INCLUDING LEFTOVERS)

  2. Here is a cool brown rice cooking method adapted from Saveur magazine. First rinse your rice. Bring a big pot of water to a boil just like you would for pasta. Pour in the rice, and boil uncovered, for 30 minutes. Drain the rice. Then return it to the pot, off the heat. Gently fold in 4 tablespoons of seasoned rice vinegar. Cover the pot and set it aside and allow the rice to relax comfortably for 10 minutes.

  3. TO MAKE THE OMELET PINWHEEL

  4. Preheat the oven to 400 degrees. In a small bowl gently mix all the omelet ingredients together. Pour into a small baking pan lined with parchment paper. Bake for 8-10 minutes until the eggs have set. Let the eggs cool a bit, then roll the egg “omelet” into a tight roll (like you would roll a jelly roll). Tightly wrap in plastic wrap and put aside.

  5. TO SERVE

  6. Arrange all your chopped toppings in little bowls or on a big platter, bring out your sauces, slice the omelet pinwheel… give everyone their own bowl of rice, let everyone add their own toppings. Bon appetit and have fun!

  7. LEFTOVER TIP

  8. Twice is nice fried rice: In a big pan saute a sliced red onion, a sliced garlic clove or two, then add all the chopped leftover vegetables (add extra cabbage if you need to). Throw in the rice and when it is good and hot add a few eggs beaten with soy sauce and sesame oil. Saute stirring vigorously for a few more minutes until the eggs are cooked. Top with sliced scallions, sit down and enjoy yesterdays labor.

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