Asian-Style Two-Rice Stir-Fry

Dinner ready in 30 minutes! Stir fry two types of rice with vegetables to make this flavorful Asian meal.

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Servings 6

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ingredients 11
Prep Time 30 min
Total Time 30 min

Ingredients

1 1/2: cups uncooked instant brown rice

1: cup instant wild rice*

1 1/2: cups refrigerated or frozen fat-free egg product, thawed, or 6 eggs

1: tablespoon oil

1: stalk celery, thinly sliced (1/2 cup)

1: small red bell pepper, cut into long thin strips

2: (8-oz.) cans sliced water chestnuts, well drained

1: (9-oz.) pkg. frozen sweet peas in a pouch, thawed**

1/4: cup lite soy or tamari sauce

1/4: teaspoon pepper

1/2: cup thinly sliced green onions

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Directions

1 In medium saucepan, combine amount of water specified on both rice packages (about 2 1/2 cups water); omit margarine and salt. Bring to a boil. Stir in brown and wild rice. Reduce heat; cover and simmer 5 minutes. Remove from heat; let stand, covered, for 5 minutes.
2 Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add egg product; cook over medium-low heat, without stirring, until top is no longer wet. Do not turn. Remove egg from skillet; cut into thin strips. Set aside.
3 Heat oil in same skillet or nonstick wok over high heat until hot. Add celery, bell pepper and water chestnuts; cook and stir 2 minutes. Stir in peas; cook and stir an additional 2 minutes. Add cooked rice; toss lightly to combine. Add soy sauce; toss and cook until thoroughly heated. Sprinkle with pepper.
4 To serve, fluff rice with fork. Place rice and vegetable mixture on serving platter; sprinkle with egg strips and onions. If desired, serve with additional soy sauce.

EXPERT TIPS

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Expert Tips

* Two cups cooked wild rice can be substituted for the instant wild rice. ** To quickly thaw peas, place in colander or strainer; rinse with warm water until thawed. Drain well.