Stir-Fried Brown Rice

Be sure to use instant brown rice in this recipe; it cooks in less than half the time of regular rice.


7 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 138
Caloriesfromfat 14 %
Fat 2.2 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 26 g
Fiber 4.2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 110 mg
Calcium 0.0 mg


Cooking spray
1 teaspoon olive oil
1 cup chopped celery
1 cup thinly sliced carrot
1 cup chopped onion
2 teaspoons ground cumin
2 teaspoons minced peeled fresh ginger
2 1/2 cups low-sodium chicken broth
2 cups uncooked instant brown rice
1/3 cup dried tomato sprinkles
2 cups frozen English peas, thawed


1. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add celery, carrot, and onion; cook 4 minutes or until vegetables are tender, stirring often. Stir in cumin and ginger; cook, stirring constantly, 1 minute. Add broth, rice, and tomato sprinkles; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Stir in peas.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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