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Fried Brown Rice with Red Pepper and Almond

Photo: Justin Walker; Styling: Cindy Barr
Yield Serves 4 (serving size: 3/4 cup)
Thinly slice the pepper and onion so they cook quickly. You can sub cashews for the almonds.

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

Nutrition 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

How to Make It

  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.

  2. Variations:

  3. 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.

  4. SERVES 4 (serving size: 3/4 cup)

  5. CALORIES 192; FAT 3g (sat 2g); SODIUM 202mg

  6. 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.

  7. SERVES 4 (serving size: 3/4 cup)

  8. CALORIES 191; FAT 6g (sat 1g); SODIUM 158mg

  9. 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.

  10. SERVES 4 (serving size: 3/4 cup)

  11. CALORIES 177; FAT 7g (sat 1g); SODIUM 191mg