It turned out to be particularly ironic that my son volunteered to make a brown rice stir fry today, first because I forgot to point out that the brown rice was in the freezer. When he could only find white rice in the cupboard, he decided to make it brown by cooking it with brown sugar. He says he only used “a little” brown sugar, but the rice was definitely brown, not to mention sweet.
I have two good Taste of Home recipes to share and this is one of them, although my son modified it quite a bit – that’s my boy (except for the sugar part). This is really quick and easy once the vegetables are chopped.
Brown Rice Stir Fry
2 T water
3 T low-sodium soy sauce
1 T coconut oil
1 C sliced zucchini
1 C shredded savoy cabbage
1/2 C sliced fresh mushrooms
1/2 C chopped onion
2 C cooked brown rice
1/4 C diced fresh tomato
1/4 C grated carrot
1 T parsley
1 t oregano
1 t basil
1/2 t thyme
In a large skillet heat the water, soy sauce, and oil over medium heat. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 5 minutes or until crisp-tender. Add the rest of the ingredients; stir-fry 3 minutes.
