- Cook Time
- Prep Time
- 12 ServingsServings
- 3 c Calrose rice, uncooked
- 6 c water
- 3 T butter
- 1/2 t salt
- 1/4 c vegetable oil
- 6 c mushrooms, sliced
- 3 c carrots strips, julienned
- 3 ea medium red bell peppers, diced
- 4 c snow peas
- 1 c green onions, sliced
- 1/2 c soy sauce
- 2 T sesame oil
- 2 T dry sherry
- 2 T honey
- 1/2 T cornstarch
- 1 T black sesame seeds
1 Bring rice, water, butter and salt to a boil in a large stockpot. Reduce heat and simmer, covered, for 20 minutes. Remove from heat and let stand for 5 minutes.
2 Heat oil in 1 or 2 large skillets. Add mushrooms and cook over medium high heat for about 5 minutes.
3 Add carrot strips; cook and stir for 3 to 5 minutes more.
4 Add bell peppers and snow peas; cook for 3 minutes more. Stir in green onions and set aside.
5 Combine soy sauce, sesame oil, sherry, honey and cornstarch in a saucepan. Bring to a boil; reduce heat and simmer for several minutes until slightly thickened. Remove from heat and set aside.
6 Broil or grill salmon fillets until fish flakes easily with a fork, about 10 minutes.
7 Place a cup of cooked rice onto each serving plate and top with vegetables and salmon. Drizzle with sauce. Sprinkle with black sesame seeds as an optional garnish.
California Rice Commission - calrice.org