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Judith Hurley's Health Tips

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Jim Coleman Recipes

Ten-Vegetable Fried Brown Rice

For this recipe you will need:

  • ½ cup uncooked brown rice
  • 2 12 cups chicken stock
  • 1 tablespoon minced garlic
  • 1½ tablespoons minced fresh ginger
  • ½ cup finely diced red onion
  • 1/3 cup diced and peeled carrot
  • 1/3 cup finely diced red bell pepper
  • ½ cup small broccoli florets
  • ½ cup sliced straw mushrooms or shiitakes
  • 1/3 cup snow peas, finely diced
  • 1/3 cup fresh or frozen peas
  • ½ cup diced fresh pineapple
  • 1/3 cup diced yellow squash
  • 1/3 cup asparagus tips, cut into ½-inch slices
  • 3 tablespoons chopped cilantro
  • Pinch of ground white pepper

Place the rice and stock in a saucepan and bring it to a boil. Reduce the heat and simmer, covered, for 30 minutes or until all the liquid has been absorbed. Set the mixture aside.

Spray a wok or large non-stick pan with cooking spray. Sauté the garlic and ginger over medium heat for 1 to 2 minutes, or until soft.

Add the onions and carrots and stir-fry for 2 minutes. Add the bell peppers, broccoli, and mushrooms, and stir-fry for 1 minute longer. Add the snow peas, green peas, pineapple, squash, and asparagus, and stir-fry for another 2 to 3 minutes.

Add the cooked rice, scallions, cilantro, and white pepper, and stir-fry for 2 minutes, or until everything is well combined. Serve immediately.

This recipe serves 4 people.

©2005 WHYY