STIR-FRY WITH BROCCOLI & BROWN RICE
Combine ready-to-cook vegetarian, chicken-style pieces with super-healthy broccoli, ginger and garlic for a quick, veggie dinner
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- In a medium pan, pour boiling water over the broccoli then boil for 4 mins.
- Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the vegetarian, chicken-style pieces and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.
Nutrition Facts : Calories 436 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 2 milligram of sodium
VEGETABLE FRIED RICE
This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
Provided by dakota kelly
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
- 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.
- 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.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g
BROWN RICE VEGGIE STIR-FRY
"My husband and I first tasted this colorful combination while visiting my sister in Grants Pass, Oregon," notes Maxine Driver of Littleton, Colorado. "We enjoyed it so much that now I often make it for family and friends."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.
Nutrition Facts : Calories 263 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 6g fiber), Protein 7g protein.
STIR-FRIED RICE
Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
- Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
- Stir in cooked eggs. Serve immediately.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 60.2 g, Cholesterol 142.2 mg, Fat 8.9 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1534.4 mg, Sugar 4.8 g
BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES
Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
- Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
- Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.
CHICKEN AND VEGETABLE STIR-FRY
This veggie-packed stir-fry is nutrient-rich and full of flavour. Brown rice instead of white adds even more nutritional value.
Yield 6
Number Of Ingredients 16
Steps:
- Cook brown rice in unsalted water according to package directions.
- Heat vegetable oil over medium high heat in a non-stick skillet. Add minced garlic and ginger, diced onion and ground chicken and sauté until starting to brown.
- Add chopped broccoli, sliced carrot and diced pepper and stir-fry until tender crisp and ground chicken is cooked through.
- Stir in ketchup, soy sauce, vinegar and sugar.
- To serve, spread cooked rice over bottom and sides of large platter with stir-fry piled in the middle. Garnish with sesame seeds.
Nutrition Facts :
VEGETABLE AND BEEF STIR-FRY WITH BROWN RICE
Make and share this Vegetable and Beef Stir-Fry With Brown Rice recipe from Food.com.
Provided by JackieOhNo
Categories Brown Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice according to package directions.
- Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
- Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
- Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
- Serve beef stir-fry with brown rice.
Nutrition Facts : Calories 520.8, Fat 21.1, SaturatedFat 5.9, Cholesterol 46.5, Sodium 327, Carbohydrate 49, Fiber 3.9, Sugar 8.2, Protein 30.3
VEGGIE STIR FRY WITH RICE RECIPE | SIP BITE GO
This is a great leftover rice recipe idea. It's a simple veggie stir fry with rice that's ready in about 15 minutes. If you're wondering what to do with leftover rice, you'll love this healthy, vegetarian dish made with soy sauce and avocado.
Provided by Jenna Passaro
Categories lunch side Side Dish
Time 15m
Number Of Ingredients 11
Steps:
- Heat a medium or large wok or frying pan on the stove to medium high heat. Add the olive oil, diced carrots, onions, peppers and any other vegetables to the pan or wok. Stir every couple of minutes, for about 10 minutes, until the vegetables are soft and beginning to brown.
- Add rice, water, and soy sauce to the stir fry vegetables. Turn the heat on the stove down to medium. Cook, stirring occasionally so the veggies don't burn, until rice has completely evaporated from the pan, about 2-3 minutes.
- Transfer to a plate and garnish with avocado, sesame seeds, parsley or cilantro and sriracha sauce as desired. Enjoy!
Nutrition Facts : Calories 417 kcal, Carbohydrate 55 g, Protein 7 g, Fat 20 g, SaturatedFat 3 g, Sodium 496 mg, Fiber 10 g, Sugar 5 g, UnsaturatedFat 16 g, ServingSize 1 serving
EASY VEGETABLE FRIED BROWN RICE WITH EGG
Leftover cooked brown rice and frozen peas and carrots make this the easiest vegetable fried rice recipe! Add in cooked shredded chicken for a complete meal that's great for busy week nights!
Provided by Laurie McNamara
Categories Side Dishes
Time 15m
Number Of Ingredients 8
Steps:
- Heat a large skillet or wok over medium-high heat. Once pan is hot, add oil and swirl to coat.
- Add in the carrots and peas along with with the onion. Stir and cook for 3 to 4 minutes before adding in the garlic and cooking for an additional minute or so.
- Scoot the veggies to the parameter of the pan, crack in the egg and use your spatula to quickly scramble the egg and mix it into the vegetables.
- Add in the pre-cooked brown rice and tamari and heat through.
- Taste and check to see if you want more tamari or a small pinch or two of salt.
- Serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 122 kcal, Carbohydrate 20 g, Protein 4 g, Fat 3 g, Cholesterol 20 mg, Sodium 403 mg, Fiber 2 g, Sugar 1 g, SaturatedFat 1 g, TransFat 1 g, UnsaturatedFat 3 g
VEGETABLE-BROWN RICE STIR-FRY
Found this in the magazine "The Best of Mr. Food 15-Minute Recipes". For a quick meal it is pretty good and quick to make. I did change it a little. I use regular brown rice, fresh minced garlic and ginger and chicken stock instead of bouillon and water. I have listed the ingredients from the magazine. You could add any cooked meat to make it a complete dinner.
Provided by mama smurf
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare rice according to package directions. Keep warm.
- Heat oil in a large skillet over medium-high heat. Add cashews and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
- Add frozen vegetables to skillet, and cook, stirring constantly, 6-9 minutes or until tender.
- Combine cornstarch and next 3 ingredients in a small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews and serve immediately over rice.
Nutrition Facts : Calories 402.7, Fat 14.8, SaturatedFat 2.7, Cholesterol 0.1, Sodium 1034.5, Carbohydrate 58.4, Fiber 9.2, Sugar 4.6, Protein 13.9
FRIED BROWN RICE WITH SHRIMP AND VEGETABLES
Add carrots, peas and scallion to this shrimp dish with egg and brown rice.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.
SPICY BROWN RICE AND VEGETABLE STIR-FRY WITH OYSTER SAUCE
Categories Ginger Mushroom Rice Vegetable Stir-Fry Low Fat Vegetarian High Fiber Pea Zucchini Bon Appétit
Yield Serves 2
Number Of Ingredients 14
Steps:
- Heat oil in heavy large nonstick skillet over high heat. Add garlic and ginger and stir-fry 1 minute. Add next 5 ingredients and stir-fry until just tender, about 3 minutes. Add rice and toss to combine. Add oyster sauce, water and chili paste and stir-fry until sauce is evenly distributed and mixture is heated through, about 2 minutes. Mound in large bowl. Garnish with green onions and serve immediately.
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