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Fried Brown Rice And Vegetables
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- #92318
This recipe is a slightly different twist on traditional fried rice. The carrots are cooked with the rice, and it uses brown rice instead of regular. It also adds corn to the mix, giving it a unique flair.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 3/4 cup water
3/4 cup long grain brown rice, uncooked
3/4 cup diced carrot
1/4 pound fresh snow peas
1 tablespoon olive oil
1 cup frozen English peas, thawed
1 cup frozen whole kernel corn, thawed
1/4 cup green onions, chopped
2 tablespoons low-sodium soy sauce
directions
Bring water to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 35 minutes. Stir in carrot; cover and cook an additional 10 minutes or until rice is tender and liquid is absorbed.
Chill rice mixture thoroughly.
Wash snow peas; trim ends and remove strings. Cut into 1-inch pieces and set aside. Heat oil in a wok or frying pan over medium-high heat until hot. Add chilled rice mixture and stir-fry 2 minutes. Add English peas and corn; stir-fry 3 minutes. Stir in snow peas, green onions, and soy sauce. Cover and cook 2 to 3 minutes or until thoroughly heated.
added by
mschicky
nutrition data
167 calories, 3 grams fat, 31 grams carbohydrates, 5 grams protein per serving. This recipe is low in fat.
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reviews & comments
March 2, 2013
Not a traditional fried rice, but a tasty one! This recipe also uses brown rice for a healthier twist.