A simple reproduction of a Chinese restaurant favorite, this is excellent served with tofu dishes.

　　

Ingredients

6 servings

　　1 1/2 cups brown rice

　　2 tablespoons light olive oil

　　One 16-ounce bag frozen mixed vegetables, thawed

　　4 to 5 scallions, minced

　　Soy sauce to taste

　　Freshly ground pepper to taste

　　

Step 1

Bring 4 cups water to a simmer in a medium saucepan. Stir in the rice, cover, and simmer gently until the water is absorbed, about 35 minutes.

　　

Step 2

When the rice is nearly done, heat the oil in a stir-fry pan or extra-wide skillet. Add the vegetables and stir-fry over medium-high heat for 5 minutes. Add the scallions and stir-fry for another minute or two.

　　

Step 3

Stir in the rice, and season to taste with soy sauce and pepper. Stir-fry for another 2 to 3 minutes, and serve.

　　

variation

Step 4

To make a quick version of this, use quick-cooking brown rice. Follow package directions for a 6-serving portion.

　　

Menu

Step 5

Chinese-Style Vegetable Fried Rice (this page)

　　

Step 6

Shake-and-Bake Tofu (page 138)

　　

Step 7

Baby carrots, cherry tomatoes, and sliced bell peppers

　　

nutrition information

Step 8

Calories: 235

　　

Step 9

Total Fat: 5g

　　

Step 10

Protein: 5g

　　

Step 11

Carbohydrate: 42g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 48mg

　　The Vegetarian 5-Ingredient Gourmet