Thinly slice the pepper and onion so they cook quickly. You can sub cashews for the almonds.
1 tablespoon peanut oil
1/2 cup thinly sliced onion
1 teaspoon minced garlic
1 1/2 cups sliced red bell pepper
1/4 cup sliced almonds
1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
1 tablespoon fresh lime juice
2 teaspoons yellow curry paste
1/4 cup cilantro leaves
1/4 teaspoon salt
How to Make It
Heat a large wok or skillet over medium-high heat. Add oil; swirl. Add onion and garlic; stir-fry 1 minute. Add bell pepper and nuts; stir-fry 2 minutes. Add rice; stir-fry 1 minute. Stir in lime juice, curry paste, cilantro, and salt.
Snow Peas & Peanuts: Heat a large wok or skillet over medium-high heat. Add 1 tablespoon peanut oil; swirl. Add 1/2 cup sliced onion and 1 teaspoon minced garlic; stir-fry 1 minute. Add 1 1/2 cups sliced snow peas and 1/4 cup peanuts; stir-fry 2 minutes. Add 1 pouch precooked brown rice; stir-fry 1 minute. Stir in 1 tablespoon rice vinegar and 1 tablespoon lower-sodium soy sauce; stir-fry 1 minute.
SERVES 4 (serving size: 3/4 cup)
CALORIES 192; FAT 3g (sat 2g); SODIUM 202mg
Mushroom & Pine Nut: Heat a large wok or skillet over medium-high heat. Add 1 tablespoon peanut oil; swirl. Add 1/2 cup sliced onion and 1 teaspoon minced garlic; stir-fry 1 minute. Add 1 1/2 cups sliced cremini mushrooms and 1/4 cup pine nuts; stir-fry 2 minutes. Add 1 pouch precooked brown rice; stir-fry 1 minute. Stir in 2 tablespoons balsamic vinegar and 1/4 teaspoon salt; cook 1 minute.
SERVES 4 (serving size: 3/4 cup)
CALORIES 191; FAT 6g (sat 1g); SODIUM 158mg
Zucchini & Walnut: Heat a wok or skillet over medium-high heat. Add 1 tablespoon peanut oil; swirl. Add 1/2 cup sliced onion and 1 teaspoon minced garlic; stir-fry 1 minute. Add 1 1/2 cups sliced zucchini and 1/4 cup chopped walnuts; stir-fry 2 minutes. Add 1 pouch precooked brown rice; stir-fry 1 minute. Stir in 2 tablespoons white wine vinegar, 2 teaspoons Dijon mustard, and 1/4 teaspoon salt.
This is fantastic. I now have a new favorite rice recipe. It's quick, easy and delicious. Using regular cooked brown rice works just as well as the precooked kind, FYI. I used olive oil instead of peanut oil, as I didn't have peanut oil. That was fine as well.
This was so easy to make. I added snow peas and peanuts. I had never used the Uncle Ben rice and it was good. If I had more time I would make regular brown rice and chill it in the fridge for a couple of hours before using. I served it with the spicy basil chicken. Yum.
An easy way to make 'fried' rice. I subbed red curry paste for the yellow and don't know what yellow would have tasted like but this recipe has great flavor and is pretty easy to make, just a little slicing and chopping. I heated the rice in the MW before adding it to the wok. For the amount of rice it can handle more of the onions and peppers. I toasted silvered almonds - wow!
I made this and the mushroom/pine nut & zucchini/walnut variations. All were really, really tasty. The peanut oil gives it the "fried" rice flavor. My only complaint is that the portions were too small. We all really wanted more and it's supposed to serve 4 and it is more like 2-3. So I would double next time. Really good, and super quick!
I didn't have peanut oil so I used sesame seed oil. I also didn't have yellow curry paste so I just added curry powder and increased the oil slightly, adding a tablespoon of water. It turned out great! It was a hit for New Year's Eve dinner with friends.
Delicious! I can't believe so few ingredients created that much flavor. We used cashews and served the rice with the Sticky Soy-Hoisin Chicken Thighs, also from the December 2013 issue (and also delicious).
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