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Brown Rice Stir-fry With Orange Sauce

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brown rice stir-fry with orange sauce

Brown Rice Stir-fry with Orange Sauce

I love stir-fry recipes, especially when I'm out of ideas on what to cook for dinner. Usually I have some brown rice already steamed and stored in the freezer, which makes putting together a stir-fry quick and easy. Even if you don't feel confident in the kitchen, you can make this recipe! Toss the vegetables in a little olive oil. Add the rice and seasonings, and you've got yourself a healthy, filling meal.
4.40 from 33 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped broccoli, stems and florets or ½ 16-ounce bag cut broccoli, cooked
  • 1 cup chopped carrots
  • ½ cup chopped onion
  • ¼ cup Bragg's Liquid Aminos, Coconut Aminos, or soy sauce
  • ¼ cup unsweetened orange juice
  • 1 clove garlic, minced
  • 1 teaspoon fresh grated ginger root or ¼ teaspoon ground ginger
  • 3 cups cooked brown rice
  • ¼ cup toasted chopped walnuts
  • 2 tablespoons chopped green onion

Instructions
 

  • Heat olive oil in a large skillet over medium heat, and add broccoli, carrots, and onions. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally. Increase heat to medium high. Add Bragg’s Liquid Aminos, orange juice, garlic, ginger root, brown rice, walnuts, and green onions. Cook another 5 minutes or until heated through, and serve.
  • Yield: 4 servings (serving size: about 1 ¼ cups)

Notes

  • Use a cheese grater for the ginger root.
  • Add 1 cup canned chickpeas, drained.
  • Bragg’s Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. Bragg’s Liquid Aminos is a Certified NON-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids.
  • Coconut Aminos is another soy sauce alternative (the kind I prefer, although I used Bragg's for years).

Chinese Long Beans and Wild Rice

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chinese long beans and wild rice with red pepper sauce

Chinese Long Beans and Wild Rice with Roasted Red Pepper Sauce

This recipe is both sweet and sour. It's zesty. Zippy. Different and definitely NOT boring. Give it a try and see for yourself. I think you'll be pleased with the results.
4 from 2 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

Instructions
 

  • Heat olive oil in large skillet over medium heat. Add onions and long beans, and cook until onions are soft and translucent. Add rice, water, and Bragg’s Liquid Aminos. Stir well and continue cooking until most of the water is absorbed, about 8-10 minutes.
  • Heat Roasted Red Pepper Sauce in a small saucepan over low heat. When heated through, place about ¼ cup of sauce over each serving of rice.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

  • Substitute fresh or frozen green beans for the long beans.
  • Add 1 cup drained chickpeas to boost the protein content.
  • To slice an onion pole to pole, or into half rings, think of the onion as a globe. Trim root end (South Pole) and stem end (North Pole). Peel off outer layers. Cut onion in half from North pole to South pole, making a series of vertical slices perpendicular to the equator of the onion.
  • Chinese long beans are longer than the North American string bean. They have a chewy texture and work well in casseroles and stir-fry dishes. I found my Chinese long beans at our local farmers' market.
  • Use Coconut Aminos instead of Bragg's Liquid Aminos or soy sauce.