October 3, 2011

Fried Brown Rice

Tasty Side Dishes

10 mins.

39 minutes

“The nutty flavor of wholesome brown rice is perfectly suited for this recipe. Bell pepper, mushrooms and peas add contrasting color and texture.”

1
Place the rice and 4 1/2 cups lightly salted water in a large stockpot. Bring to a boil over high heat. Cook, stirring occasionally, for 3–5 minutes. Cover and reduce heat to medium-low. Simmer until the rice is tender and the water is absorbed, 30–35 minutes. Fluff the rice with a fork. Set aside.
2
Heat the oil in a large wok or skillet over high heat. Add the bell pepper, mushrooms, peas and onion. Cook, stirring occasionally, until the onion is softened, 3–5 minutes.
3
Stir the cooked rice, broth and soy sauce into the wok. Reduce heat to medium. Cook, stirring frequently, until the liquid is evaporated, 3–5 minutes. Serve.

Serve with sweet and sour chicken and egg rolls. Room for dessert? Enjoy lemon–flavored frozen yogurt.

This dish is a great side dish as is, or add 1 lb. cooked, chopped chicken or ham in Step 3 to make it an entrée.

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