Ten-Vegetable Fried Brown Rice |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Ingredients:
1/2 cup uncooked brown rice |
2 cups chicken stock |
1 tablespoon minced garlic |
1 1/2 tablespoons minced fresh ginger |
1/2 cup finely diced red onion |
1/3 cup diced and peeled carrot |
1/3 cup finely diced red bell pepper |
1/2 cup small broccoli floret |
1/2 cup sliced straw mushrooms or 1/2 cup shitake mushroom |
1/3 cup snow peas, finely diced |
1/3 cup fresh peas or 1/3 cup frozen peas |
1/2 cup diced fresh pineapple |
1/3 cup diced yellow squash |
1/3 cup asparagus spear, cut into 1/2-inch slices |
3 tablespoons chopped cilantro |
1 pinch white pepper |
Directions:
1. Place the rice and stock in a saucepan and bring it to a boil.
2. Reduce the heat and simmer, covered, for 30 minutes or until all the liquid has been absorbed.
3. Set the mixture aside.
4. Spray a wok or large non-stick pan with cooking spray.
5. Saute the garlic and ginger over medium heat for 1 to 2 minutes, or until soft.
6. Add the onions and carrots and stir-fry for 2 minutes.
7. Add the bell peppers, broccoli, and mushrooms, and stir-fry for 1 minute longer.
8. Add the snow peas, green peas, pineapple, squash, and asparagus, and stir-fry for another 2 to 3 minutes.
9. Add the cooked rice, scallions, cilantro, and white pepper, and stir-fry for 2 minutes, or until everything is well combined.
10. Serve immediately.
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