Asian-Style Fried Rice and Beans

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4.0 by 63 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 14 mins to 16 mins

Asian-Style Fried Rice and Beans

Reviews (0)

4.0 by 63 people

Rate This!

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.

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Nutrition Facts (Asian-Style Fried Rice and Beans)

  • Per serving:
  • 350 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 711 mg sodium ,
  • 65 g carb. ,
  • 10 g fiber ,
  • 15 g sugar ,
  • 11 g pro.
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Reviews (1)

63 Ratings
1644 Days Ago
I made this a few months ago, and it was fantastic. I loved the combination of salty and sweet, and the chickpeas were a nice addition, and I didn't miss meat at all. The only change I made was to cook the brown rice in chicken broth to give it more flavor. Searing the pineapple was a great idea because it added an extra layer of flavor to the meal. I used canned and it took a little longer, but it still worked. I'm making it again this week.

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