Thinly slice the pepper and onion so they cook quickly.
1 tablespoon peanut oil
1/2 cup thinly sliced onion
1 teaspoon minced garlic
1 1/2 cups sliced cremini mushrooms
1/4 cup pine nuts
1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
2 tablespoons balsamic vinegar
1/4 teaspoon salt
How to Make It
Heat a large wok or skillet over medium-high heat. Add peanut oil; swirl. Add onion and garlic; stir-fry 1 minute. Add mushrooms and pine nuts; stir-fry 2 minutes. Add rice; stir-fry 1 minute. Stir in balsamic vinegar and salt; cook 1 minute.
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