Rice Pilaf with Cooked Brown Rice

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"Using up leftover cooked rice with clean the fridge veggies, quick and easy!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (299.2 g)
  • Calories 304.5
  • Total Fat - 8.7 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 75.1 mg
  • Sodium - 1216 mg
  • Total Carbohydrate - 30.8 g
  • Dietary Fiber - 2.9 g
  • Sugars - 2.2 g
  • Protein - 26.1 g
  • Calcium - 128.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.2 mg

Step 1

Spray a larg frypan or wok with veggie spray. Add onion, garlic, celery, carrots and fennel bulb, stir fry until the onion is transparent, about 5 minutes. Add cooked brown rice, stir to heat and combine, about 4 minutes. Add tomato and bok choy, stir and cook about 2 minutes; add salt and pepper to taste.

Step 2

Stir together water and oyster sauce; pour over veggie and rice mixture, stir and cook until slightly thickened, about 2 minutes. Just before serving sprinkle with parmesan flakes, put a lid on and steam until cheese melts, about 2 minutes.

Tips & Variations


No special items needed.

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