Ten-Vegetable Fried Brown Rice

• Ready In: 42 mins
• Serves: 4

Ingredients

• 1⁄2 cup  uncooked brown rice
• 2  cups  chicken stock
• 1  tablespoon  minced garlic
• 1 1⁄2 tablespoons  minced fresh ginger
• 1⁄2 cup  finely diced red onion
• 1⁄3 cup  diced and peeled carrot
• 1⁄3 cup  finely diced red bell pepper
• 1⁄2 cup  small broccoli floret
• 1⁄2 cup  sliced  straw mushrooms or 1⁄2 cup shitake mushroom
• 1⁄3 cup snow peas, finely diced
• 1⁄3 cup fresh peas or 1⁄3 cup  frozen peas
• 1⁄2 cup  diced fresh pineapple
• 1⁄3 cup  diced  yellow squash
• 1⁄3 cup asparagus spear, cut into 1/2-inch slices
• 3  tablespoons  chopped cilantro
• 1  pinch white pepper

Directions

1. Place the rice and stock in a saucepan and bring it to a boil.
2. Reduce the heat and simmer, covered, for 30 minutes or until all the liquid has been absorbed.
3. Set the mixture aside.
4. Spray a wok or large non-stick pan with cooking spray.
5. Saute the garlic and ginger over medium heat for 1 to 2 minutes, or until soft.
6. Add the onions and carrots and stir-fry for 2 minutes.
7. Add the bell peppers, broccoli, and mushrooms, and stir-fry for 1 minute longer.
8. Add the snow peas, green peas, pineapple, squash, and asparagus, and stir-fry for another 2 to 3 minutes.
9. Add the cooked rice, scallions, cilantro, and white pepper, and stir-fry for 2 minutes, or until everything is well combined.
10. Serve immediately.