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.

Yield: 7 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 14%
  • Fat: 2.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 26g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 110mg
  • Calcium: 0.0mg


  • 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. 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.
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