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Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Thinly slice the pepper and onion so they cook quickly. You can sub cashews for the almonds.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light December 2013

Gallery

Credit: Justin Walker; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Variations:

  • 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.

  • SERVES 4 (serving size: 3/4 cup)

  • CALORIES 192; FAT 3g (sat 2g); SODIUM 202mg

  • 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.

  • SERVES 4 (serving size: 3/4 cup)

  • CALORIES 191; FAT 6g (sat 1g); SODIUM 158mg

  • 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.

  • SERVES 4 (serving size: 3/4 cup)

  • CALORIES 177; FAT 7g (sat 1g); SODIUM 191mg

Nutrition Facts

169 calories; fat 7.7g; saturated fat 0.8g; mono fat 3.3g; poly fat 1.8g; protein 4g; carbohydrates 23.1g; fiber 3.2g; iron 0.7mg; sodium 221mg; calcium 23mg.
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