Ten-Vegetable Fried Brown Rice

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Ten-Vegetable Fried Brown Rice

 

1/2 cup uncooked brown rice

2 12 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 florets

1/2 cup sliced straw mushrooms or shitakes

1/3 cup snow peas, finely diced

1/3 cup fresh or frozen peas

1/2 cup diced fresh pineapple

1/3 cup diced yellow squash

1/3 cup asparagus tips, cut into 1/2-inch slices

3 tablespoons chopped cilantro

pinch of ground white pepper

 

Place the rice and stock in a saucepan and bring it to a boil. Reduce the heat

and simmer, covered, for 30 minutes or until all the liquid has been absorbed.

Set the mixture aside.

Spray a wok or large non-stick pan with cooking spray. Saute the garlic and

ginger over medium heat for 1 to 2 minutes, or until soft. Add the onions and

carrots and stir-fry for 2 minutes. Add the bell peppers, broccoli, and

mushrooms, and stir-fry for 1 minute longer. Add the snow peas, green peas,

pineapple, squash, and asparagus, and stir-fry for another 2 to 3 minutes. Add

the cooked rice, scallions, cilantro, and white pepper, and stir-fry for 2

minutes, or until everything is well combined. Serve immediately.

serves 4.

 

 

 

 

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