DRAGON’S WAY QIGONG® FRIED RICE
If you enjoy eating in the Dragon’s Way Qigong style, you'll love this recipe. It's easy to make especially if you have leftover rice and veggies.
[cooked-sharing]
2 tablespoons of oil
2 teaspoons of salt
1 egg beaten
1 carrots, diced
2 stalks of celery, diced
1/2 onion, diced
2 scallions, sliced into quarter inches
1/3 cup of toasted pine nuts
2 cups of cooked rice
½ teaspoon of mushroom seasoning
Optional: 1/3 cup of cubed ham or sausage
1
Heat the wok, and add enough oil just to coat the bottom of the pan.
When the oil is hot, add the scrambled egg.
Toss until cooked. Remove the egg onto a plate.
2
Rinse out the wok. Then, reheat and add the remaining oil and salt.
3
Add the ham, diced vegetables, chopped scallion, and pine nuts.
Toss until slightly tender yet still crunchy (about 2 minutes).
4
Add the rice to the veggie mixture and toss allowing all the flavours to mix.
5
Add the mushroom powder and toss again.
6
Add the scrambled egg and continue to toss until all ingredients are blended.
CategoryGrains and Noodles
Ingredients
2 tablespoons of oil
2 teaspoons of salt
1 egg beaten
1 carrots, diced
2 stalks of celery, diced
1/2 onion, diced
2 scallions, sliced into quarter inches
1/3 cup of toasted pine nuts
2 cups of cooked rice
½ teaspoon of mushroom seasoning
Optional: 1/3 cup of cubed ham or sausage
