Ingredients
Scale
For the Brown Rice:
- 1 cup brown rice
- 2 cups water
- A pinch of salt
For the Stir-Fry:
- 1 tablespoon vegetable oil or sesame oil
- 1 bell pepper (sliced)
- 1 cup broccoli florets
- 1 medium carrot (thinly sliced)
- 1/2 cup snap peas
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 teaspoon ginger (grated)
- Optional: 1/2 teaspoon chili flakes for spice
For Garnish:
- Fresh basil or cilantro
- Lime wedges
Instructions
- Begin by rinsing 1 cup of brown rice under cold water until the water is clear. This removes extra starch.
- Soak the rice in water for 30 minutes to make it softer. Drain it before cooking.
- In a saucepan, mix the soaked rice with 2 cups of water and a pinch of salt. Heat it until boiling.
- Lower the heat, cover, and simmer for about 45 minutes until the water is absorbed.
- Turn off the heat and let it sit, covered, for 10 minutes to steam.
- In a skillet, heat some oil over medium heat. Add your favorite vegetables like bell peppers, broccoli, and carrots. Stir-fry for 5-7 minutes.
- Fluff the rice with a fork and mix it with the sautéed vegetables. Add soy sauce, sesame oil, or your favorite seasoning.
Notes
- Rinse the rice well to avoid a sticky texture.
- Soaking rice makes it cook faster and taste better.
- Use a 2:1 water-to-rice ratio for the right consistency.
- Letting the rice rest after cooking is key for the perfect texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Asian Food
- Method: Stir-fry
- Cuisine: Southeast Asian
Nutrition
- Calories: 210
- Sugar: 4g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg