2 cups of parboil brown rice, cooked
1/2 cup of corn kernels
1/2 cup of chopped carrots, minced
1/2 cup of green beans and sugar snap peas cut into small pieces
1 tablespoon cooking oil
1 tablespoon brown sugar
1 teaspoon garlic, freshly crushed
1 teaspoon ginger, freshly crushed
2 tablespoon sesame oil
1/2 cup of chopped Chinese celery, with leaves
1/2 cup of cilantro, finely chopped
salt and black pepper
1 teaspoon Chinese seasoning (optional)
Heat 1 tablespoon of cooking oil in a large pot on the stove on medium heat. Add the brown sugar.
This is important that you do not walk away while the sugar is ‘browning’. Keep stirring occasionally.
Gradually the sugary will start to caramelize and turn a darker shade of brown. Wait until it starts to gently bubble, turn the hear down to low.
Once the sugar starts to froth and darken, add in the carrots. And mix. Turn the heat back to medium.
The carrots will start to turn brown because of the sugar. This is what we want. Cook the carrots for 3 minutes, then add in the garlic and ginger. Mix. Cook for an additional minute.
Add in the sugar snap peas and the corn. Mix. Allow to cook for 2 more minutes.
Add in the cooked rice. Pour in the sesame oil 1 teaspoon at a time.
Sprinkle in the celery. Mix everything together. Season with salt and black pepper.
If you have Chinese seasoning salts, add a 1/4 of a teaspoon to the rice. Taste and adjust seasoning as necessary.
Remove from the heat. Sprinkle the cilantro on top.
Serve with shredded cabbage.