Fried Brown Rice with Red Pepper and Almond

Fried Brown Rice with Red Pepper and Almond Recipe
Photo: Justin Walker; Styling: Cindy Barr
Thinly slice the pepper and onion so they cook quickly. You can sub cashews for the almonds.

Yield:

Serves 4 (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 169
Fat 7.7 g
Satfat 0.8 g
Monofat 3.3 g
Polyfat 1.8 g
Protein 4 g
Carbohydrate 23.1 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 221 mg
Calcium 23 mg

Ingredients

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

Preparation

1. 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.

Variations:

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 9.3g (sat 1.2g); 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 10.6g (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.

SERVES 4 (serving size: 3/4 cup)

CALORIES 177; FAT 9.7g (sat 1.1g); SODIUM 191mg

Bruce Weinstein and Mark Scarbrough,

Cooking Light

December 2013
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