Photo: Justin Walker; Styling: Cindy Barr
Yield
Serves 4 (serving size: 3/4 cup)

Thinly slice the pepper and onion so they cook quickly.

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

colley's Review

colley
December 06, 2013
N/A

inspired2cook's Review

Towles
November 25, 2013
Loved how easy it was to make this!! I agree the balsamic vinegar was a little weird but it actually tasted good! I will also try it with soy sauce next time just to see the difference. I do believe the peanut oil made a difference too, glad I went to get that for this recipe! Now I can make it a million times!

Towles's Review

inspired2cook
November 23, 2013
The balsamic didn't seem to "fit" in this recipe. I think next time I'll use soy sauce or even white wine. It was still good, though. We added kale at the end to round out the meal.