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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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  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
300
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
580mg
580%;
Total Carbohydrate
53g
53%
(Dietary Fiber
6g
6%
  Sugars
7g
7%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
30%;
Calcium
6%;
Iron
20%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.