Stir-Fried Brown Rice

Stir-Fried Brown Rice

SheKnows
  • Prep: 15 min
  • Cook Time: 12 min
  • Total: 27 min
  • Serving: 6
The variety of vegetables in this dish deliver a healthy variety of nutrients—vitamins, minerals, fiber and complex carbohydrates.

Ingredients

  • 2 teaspoons canola or peanut oil
  • 1 (6 ounce) onion, finely chopped (about 1 cup)
  • 1 large garlic clove, minced
  • 2 tablespoons minced fresh gingerroot
  • 1 cup thinly sliced carrots
  • 1 cup chopped broccoli florets
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 (4 ounce) head bok choy, cut into ½ inch slices
  • ½ cup fresh or frozen green peas
  • 1 large egg, slightly beaten
  • 3 cups cooked long-grain brown rice, refrigerated
  • ½ cup roasted peanuts
  • Freshly ground black pepper to taste
  • Sauce:
  • ½ cup chicken or vegetable broth
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon brown sugar
  • ¼ teaspoon chili oil
  • ½ teaspoon toasted sesame oil

Directions

  1. In a small bowl, combine sauce ingredients and set aside.
  2. Heat 1 ½ teaspoons of oil in a wok or large nonstick skillet over high heat and cook onion, garlic, and ginger, stirring constantly until fragrant and soft, about 2 minutes.
  3. Add carrots and broccoli, stir-frying until just tender, about 3 to 4 minutes.
  4. Add water chestnuts, bok choy, and green peas.
  5. Stir-fry until peas are bright green and bok choy is wilted, about 2 minutes.
  6. Transfer mixture to plate.
  7. Return wok or skillet to heat and pour in remaining ½ teaspoon oil and cook egg, breaking it up with a wooden spoon, about 1 to 2 minutes.
  8. Immediately add rice, peanuts, sauce and cooked vegetables.
  9. Stir-fry just until heated through, about 3 to 4 minutes.
  10. Season with more pepper or a splash of soy sauce, if desired.

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