.Delish vegetable stir-fry with lots of vitamins. Skip the rice and bread to make the recipe ketogenic/LCHF.
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
• 3 cups water • 1 ½ cups quick-cooking brown rice • 2 tbsp peanut oil • 1 small yellow onion • 1 small green bell pepper • 1 tsp minced garlic • ¼ tbsp red pepper flakes • 3 green onions • 3 tbsp soy sauce • 1 cup frozen petite peas • 2 tbsp sesame oil • Whole wheat bread
1. Cook the rice following the directions on the packaging. 2. Chop the onion and green pepper. 3. Mince the garlic. 4. Thinly slice the green onions. 5. Heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally. 6. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. 7. Serve with the bread.