Asian-Style Fried Rice and Beans

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14 users rated this recipe an average rating of 4.5
Makes:
4 servings
Prep:
20 mins
Cook:
14 mins to 16 mins
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Asian-Style Fried Rice and Beans

Ingredients
1/2
pineapple, peeled, cored, and sliced, or one 8 ounce can pineapple slices
1
tablespoon vegetable oil
2
medium carrots, thinly biased-sliced
4
2
teaspoons grated fresh ginger*
2
cups cooked brown rice**
1
15 ounce can garbanzo beans (chickpeas), rinsed and drained
1
cup frozen peas, thawed
3
tablespoons reduced-sodium soy sauce
1/3
cup snipped fresh cilantro
1
lime, halved
 

Directions

  1. Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 minutes per side or until golden brown. Remove from skillet; set aside.
  2. Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook for 30 seconds.
  3. Stir in brown rice, garbanzo beans, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through.
  4. To serve, squeeze lime over pineapple mixture. If desired, top with additional cilantro leaves.

From the Test Kitchen

*Tip:

Fresh ginger is a freezer gem. Place unpeeled ginger in a freezer bag. When a recipe calls for fresh ginger, peel and grate in its frozen state, no thawing required.

**Tip:

Leftover or quick-cooking microwaveable rice also works great.

Nutrition Facts

(Asian-Style Fried Rice and Beans)
    Per serving:
  • 350 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 711 mg sodium,
  • 65 g carb.,
  • 10 g fiber,
  • 15 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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