Ten-Vegetable Fried Brown Rice

Name: Ten-Vegetable Fried Brown Rice
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 serving(s)
Ingredients: 1/2 cup uncooked brown rice; 2 cups chicken stock; 1 tablespoon minced garlic; 1 1/2 tablespoons minced fresh ginger; 1/2 cup finely diced red onion; 1/3 cup diced and peeled carrot; 1/3 cup finely diced red bell pepper; 1/2 cup small broccoli floret; 1/2 cup sliced straw mushrooms or 1/2 cup shitake mushroom; 1/3 cup snow peas, finely diced; 1/3 cup fresh peas or 1/3 cup frozen peas; 1/2 cup diced fresh pineapple; 1/3 cup diced yellow squash; 1/3 cup asparagus spear, cut into 1/2-inch slices; 3 tablespoons chopped cilantro; 1 pinch white pepper

Submitted by Dancer

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Ready In:: 42mins
Ingredients:: 16
Serves:: 4

ingredients

¹⁄₂ cup uncooked brown rice
2 cups chicken stock
1 tablespoon minced garlic
1 ¹⁄₂ tablespoons minced fresh ginger
¹⁄₂ cup finely diced red onion
¹⁄₃ cup diced and peeled carrot
¹⁄₃ cup finely diced red bell pepper
¹⁄₂ cup small broccoli floret
¹⁄₂ cup sliced straw mushrooms or 1/2 cup shitake mushroom
¹⁄₃ cup snow peas, finely diced
¹⁄₃ cup fresh peas or 1/3 cup frozen peas
¹⁄₂ cup diced fresh pineapple
¹⁄₃ cup diced yellow squash
¹⁄₃ cup asparagus spear, cut into 1/2-inch slices
3 tablespoons chopped cilantro
1 pinch white pepper

directions

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.
Saute 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.

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Reviews

This is a very tasty recipe - not just good in the tummy but kind to the eyes as well great blend of color from the different veggies. The chicken stock gives additional flavor to the rice I did not put in the pineapple and could only find brown mushrooms but they were excellent Thanks Dancer for another wonderful recipe

Bergy
Can you say “Ten-Vegetable Fried Brown Soup”, boys and girls? That’s what is was – soup, sort of. The only possible way to “fry” this recipe is with a larger-than-life wok. Before you attempt to make this recipe, might I suggest that you try putting “12 cups” of liquid into your wok? It wouldn’t hurt to have a bucket and mop close by, also. The only way I can think of to make this recipe more closely resemble a fried rice dish as opposed to soup might be to simmer the broth and rice for about 30 hours instead of 30 minutes – maybe by that time the ½ cup of rice will have absorbed the ¾ gallon of chicken stock called for. Ruff^

Fido