Fried Brown Rice with Red Pepper and Almond

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 169
  • Fat: 7.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 4g
  • Carbohydrate: 23.1g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 221mg
  • Calcium: 23mg

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. 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 9.3g (sat 1.2g); 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 10.6g (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 9.7g (sat 1.1g); SODIUM 191mg
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