Asian-Style Two-Rice Stir-Fry

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

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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