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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fried Brown Rice with Red Pepper and Almond Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy