My kids love whole grain rice noodles, and they love fried rice as well. I mixed them both together here along with some sesame flavor, and the kids all went back for seconds. This is a gluten free, sugar free, and vegetarian dish.
¼ c. olive oil
1 tbsp. sesame oil
2 stalks celery, finely chopped
1 medium yellow onion, diced
3 cloves garlic, minced
6 sweet mini bell peppers, finely sliced
1 package brown rice linguine noodles
1 bunch asparagus, cleaned and cut into bite sized pieces
1 package frozen peas
½ c. liquid aminos, or gluten free soy sauce
1 tbsp. sesame seeds
2 tbsp. sesame tahini
1 tsp. coriander
1 tsp. salt
1 tsp. black pepper
½ tsp. cayenne pepper
In a large saucepan scramble the eggs in the sesame oil, over medium heat, until they are well done and almost dry. Add the olive oil, celery, onion, garlic and peppers and continue to sauté the mixture over medium heat, for ten more minutes, stirring often. Set this mixture aside while the other ingredients are prepared.
Prepare the linguine according to the directions in an extra large pot. When it is just about finished, pour off almost all of the water, leaving just enough to meet the surface of the top of the noodles. Return the pot to the stove and set it on medium heat. Add the frozen peas, and cook the mixture until the water begins to boil again. Add the asparagus, and continue cooking the mixture for two more minutes.
Pour the eggs and vegetables into the noodle mixture in the larger pot, and then add the rest of the ingredients. Continue cooking, over medium heat, just until everything is well combined. Enjoy!