This rice is so delicious — one taste and you won’t believe you made it! Nothing hard about this — it just requires you to make the rice the day/night before. Great served with fish, chicken or steak with an Asian flavor profile. I have served this with Miso-Glazed Black Cod.
Recipe from Gwyneth Paltrow’s cookbook “It’s All Good”
Stir-Fried Brown Rice with Nori + Black Sesame
“This simple dish isn’t just a great way to dress up leftover rice, it actually depends on leftover rice, since leftover rice is drier than freshly cooked rice and the kernels get browned and crispy when you stir-fry them with this lovely combination of flavors.”
2 tablespoons extra virgin olive oil
2 cups day-old Perfectly Cooked Brown Rice
Coarse sea salt
2 sheets toasted nori seaweed
1 teaspoon toasted sesame oil
1 teaspoon soy sauce or Tamari
1 teaspoon toasted black sesame seeds
2 scallions, white and light green parts only, thinly sliced
Heat the olive oil in a large nonstick skillet set over high heat. Add the rice, along with a big pinch of salt, and cook, stirring, until warmed through and just barely beginning to brown, 2-3 minutes. Using scissors, shred the nori finely and add it along with the remaining ingredients. Stir to combine and serve immediately.