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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables. Ingredients:
3 cups water |
1 1/2 cups quick-cooking brown rice |
2 tablespoons peanut oil |
1 small yellow onion, chopped |
1 small green bell pepper, chopped |
1 teaspoon minced garlic |
1/4 teaspoon red pepper flakes |
3 green onions, thinly sliced |
3 tablespoons soy sauce |
1 cup frozen petite peas |
2 teaspoons sesame oil |
1/4 cup roasted peanuts (optional) |
Directions:
1. In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
2. Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
3. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
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