Fried Brown Rice with Tomato Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g brown rice
- some olive oil for frying
- 1 egg (s)
- 2 small spring onions or normal onions, finely chopped
- 1 tablespoon butter (garlic butter)
- 2 tablespoon soy sauce, dark
- 3 tomato (s)
- 1 tablespoon mustard your choice
- 3 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 pinch sugar
- pepper
- salt
- 500 ml water
- possibly turmeric
Print Recipe
Pin Recipe Instructions
- Heat some olive oil in a saucepan. Add the brown rice, stir briefly and bring to the boil with the water. Don`t forget to add salt (a pinch of turmeric will turn the rice beautifully yellow). Cook over low heat until the water has boiled off and the rice is almost dry.
- Mix the egg in a small bowl with the finely chopped spring onions (also add some of the greens). Heat some olive oil in a non-stick pan and add the egg and onion mixture. Let thicken very briefly, then mix in the rice immediately. Turn over and over again with a kitchen spatula.
- As soon as the rice has reached the desired consistency, pour the soy sauce over it and mix in the garlic butter. Season to taste and serve.
- Our grandchildren love the following tomato salad: Wash tomatoes and cut small ones. Put the mustard, lemon juice and sugar in a narrow container. Stir in 3 tablespoons of olive oil drop by drop with a blender until a mayonnaise-like sauce is formed. This is salted, peppered and spread over the cut tomatoes as desired.
- Tip: You can also add onions, but you don`t have to.
- Serve the rice together with tomato salad - other salads of your choice will also fit.
- A children`s meal that can also be served as an accompaniment to meat and vegetables.
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