Vegetable Brown Rice Stir Fry
- SERVES
- 2
- PREP
- 5 Min
- COOK TIME
- 20 Min
Brown rice usually requires a longer cook time than white rice, but thanks to the convenience of instant brown rice - and frozen veggies - you can get this nutritious dish ready fast.
What You'll Need
- 1 (3.5-ounce) boil-in-bag brown rice
- 1 tablespoon peanut or vegetable oil
- 3 tablespoon cashew halves
- 1 (16-ounce) package frozen broccoli, peppers, onions, and mushrooms
- 1 tablespoon cornstarch
- 3/4 teaspoon chicken bouillon granules
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 3/4 cup water
- 1 1/2 tablespoon soy sauce
What to Do
- Prepare rice according to package directions; keep warm.
- Heat oil in a large skillet over medium-high heat. Add cashews, and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
- Add frozen vegetables to skillet, and cook, stirring constantly, 6 to 8 minutes or until tender.
- Combine cornstarch and next 3 ingredients in small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews, and serve immediately over rice.