For our Fried Brown Rice with Pork and Shrimp, brown rice stands in for the more conventional white rice. The bran layer keeps the grains from clumping, so we can use freshly cooked rice instead of using leftovers as you would for white rice. Additionally, the bran acts as a nonstick coating on each grain, so brown rice requires far less oil in the frying stage. Napa Cabbage Slaw offers a more tender, delicate texture and a sweeter flavor than traditional green cabbage slaw. To avoid a bland, watered-down slaw, we make a potent dressing with a high ratio of vinegar to oil. After tossing the cabbage with the dressing and letting it sit for about 5 minutes, moisture from the cabbage dilutes the dressing slightly, so the slaw reaches the perfect level of bright acidity.
Printable Shopping Lists: Fried Brown Rice with Pork and Shrimp and Napa Cabbage Slaw