Recipe: Spring Vegetable Stir-Fried Rice

Light and delicious side dish

Recipe: Spring Vegetable Stir-Fried Rice

Try this light, satisfying dish featuring sweet, nutritious asparagus, sugar snap peas, and carrots.

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Ingredients

3 tablespoons less sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon extra virgin olive oil
2 carrots, cut into 1/4-inch pieces
8 ounces asparagus, sliced on the diagonal into 1/2-inch pieces
4 ounces sugar snap peas, sliced into thirds on the diagonal
4 scallions, thinly sliced
3 cups cooked and cooled brown rice
12 leaves fresh basil, torn

Directions

  1. In a small bowl, stir together the soy sauce, vinegar, and ginger.
  2. In a large skillet, heat the oil over medium-high heat. Add the carrots, asparagus, and snap peas and stir to coat. Add 1/4 cup of water, cover tightly, and steam for about 1 minute, or until crisp-tender.
  3. Stir in the scallions, rice, and the soy mixture.
  4. Cook, stirring, for about 2 minutes, or until heated through.
  5. Stir in the basil and serve.

Nutrition information

Calories 242
Total fat 5g
Saturated fat 0.8g
Protein 7.1g
Carbohydrate 43.3g
Dietary fiber 5.1g
Sugar 4.8g
Added sugar 0g
Cholesterol 0mg
Sodium 432mg

Developed by Sara Quessenberry for Cleveland Clinic Wellness