BROWN RICE STIR FRY RECIPE RECIPES

BROWN RICE STIR-FRY RECIPE | MYRECIPES

Brown Rice Stir-Fry Recipe | MyRecipes image

Provided by MyRecipes

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
4 large eggs
Salt and pepper
3 cloves garlic, finely chopped
1 1 1/2-inch piece fresh ginger, peeled, chopped
4 ounces snap peas, trimmed, halved
3 heads baby bok choy (9 oz.), quartered lengthwise
3 cups cooked brown rice
1 tablespoon fresh lime juice
3 radishes, sliced
2 scallions, thinly sliced

Steps:

In a large skillet, heat oil over medium-high heat. Add eggs and season with salt and pepper. Cook until whites are crisp at edges, about 4 minutes. Transfer to a plate.
Return skillet to medium-high heat. Add garlic, ginger, snap peas and bok choy; stir-fry until mixture is golden, about 3 minutes. Add 1/4 cup water and cook, scraping up any browned bits, until evaporated, about 1 minute.
Add rice, lime juice, radishes and scallions; stir-fry over medium heat until rice is warmed through, about 2 minutes. Season with salt and pepper. Serve hot.

Nutrition Facts : Calories 328 calories, CarbohydrateContent 41 g, CholesterolContent 186 mg, FatContent 13 g, FiberContent 4 g, ProteinContent 12 g, SaturatedFatContent 2 g, SodiumContent 263 mg

BROWN RICE VEGGIE STIR-FRY RECIPE: HOW TO MAKE IT

Brown Rice Veggie Stir-Fry Recipe: How to Make It image

"My husband and I first tasted this colorful combination while visiting my sister in Grants Pass, Oregon," notes Maxine Driver of Littleton, Colorado. "We enjoyed it so much that now I often make it for family and friends."

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive oil
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup diced fresh tomato
1/4 cup grated carrot
2 tablespoons slivered almonds

Steps:

In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.

Nutrition Facts : Calories 263 calories, FatContent 11g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 627mg sodium, CarbohydrateContent 35g carbohydrate (7g sugars, FiberContent 6g fiber), ProteinContent 7g protein.

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