Tuesday, July 30, 2019

Fried Brown Rice With Oriental Sweet Potatoes and Sour Cream

Breakfast was a lovely affair of fried brown rice and my favorite kind of sweet potatoes-- the Oriental first introduced to me last year in Grenada. They sell them at Kroger for 99 cents a pound-- one great ingredient that'll be experimented with during Vegan Mofo. My theme is Caribbean Cuisine and it all begins in two days.
I used curry seasonings for the brown rice and sweet potatoes, adding extra turmeric and fenugreek (love the smell if this spice) to enhance flavors and beautiful golden color.  All in all a fulfilling dish that satisfies, especially with the dollop of Tofutti Sour Cream on top. Perfect yum.

Fried Brown Rice With Oriental Sweet Potatoes and Sour Cream Ingredients and Preparation

1 cup brown rice
1 Oriental sweet potato, chopped
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon fenugreek
1/4 teaspoon paprika
1/4 teaspoon black pepper
3 tablespoon Tofutti sour cream

Prepare brown rice according to package directions and cook chopped sweet potato until softened.
In a skillet, heat olive oil and add brown rice, sweet potatoes, and dried ingredients, blending well.
Sear on all sides and serve warm with sour cream on top.