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.
- 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
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)
- 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).