Peanut Fried Rice with Quick-Pickled Veggies | Schnucks

Peanut Fried Rice with Quick-Pickled Veggies

30-Minute Dinner, Dinner, Health & Wellness, Stovetop, Vegetable

Use brown rice as a base for added fiber and to keep you full longer. Top with quick-pickled vegetables to brighten the dish and add fiber, vitamins and minerals for a healthy meal.

30M

4

Using brown rice as a base is a great way to get added fiber and keep you full longer. Top with quick-pickled vegetables to brighten the dish and add fiber, vitamins and minerals for a healthy meal.

Ingredients

  • 1/3 cup Full Circle creamy peanut butter
  • 1 tbsp. + 1/2 cup rice vinegar, divided
  • 1 tbsp. stevia, divided
  • 1/2 tsp. La Choy less-sodium soy sauce
  • 1 tsp. minced garlic
  • 1 large cucumber, sliced or diced
  • 1 cup radish, sliced
  • 1 jalapeño, sliced
  • 1/2 tsp. salt
  • 1 tsp. Schnucks olive oil
  • 1 (16 oz.) pkg. frozen pepper and onion strips
  • 2 carrots, peeled and sliced
  • 1 cup frozen peas, thawed
  • 3 1/2 cups cooked brown rice
  • 1/2 cup chopped peanuts
  • chopped fresh mint, for garnish
  • cilantro, for garnish

Instructions

  1. Add peanut butter, 2 tablespoons hot water, 1 tablespoon vinegar, 1 teaspoon stevia, soy sauce and garlic to a small saucepan over medium heat and cook, whisking constantly and adding water if necessary, until well combined. Set aside.
  2. In a small bowl stir together remaining vinegar and stevia, salt and 1 cup warm water. Place cucumber, radish and jalapeño in a shallow bowl and top with vinegar mixture. Set aside and allow to soak for at least 15 minutes at room temperature or cover and refrigerate up to one week.
  3. Heat oil in a large skillet on high; add onion, carrots and bell pepper and cook 4 minutes or until softened, stirring frequently. Reduce heat to medium and stir in peas, rice and peanut sauce. Cover and cook 4 more minutes or until warm.
  4. Divide rice mixture between four plates and evenly top with pickled vegetables, chopped peanuts, cilantro and mint.

Nutrition Facts

520 CALORIES Per Serving

FAT: 21G

SATURATED FAT: 3G

CHOLESTEROL: 0MG

SODIUM: 430MG

CARBOHYDRATES: 66G

FIBER: 11G

SUGAR: 11G

PROTEIN: 18G

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