Stir-Fried Brown Rice ♥

A 'concept' recipe for a colorful brown rice side dish, one that invites adaptations and substitutions based on what sounds good, what's on hand, what's in season
Today's 'concept' recipe: Cooked brown rice stir-fried with edamame, bell pepper, bok choy, then tossed with tangerine and cashews.

What a great rice dish! With cooked rice using the great oven-baked brown rice from Kitchen Parade, it flew from stove to table in just 15 minutes. I call it a 'concept' recipe because it will adapt easily to what's on hand. But the combination of edamame beans, bell pepper, bok choy, tangerines and cashews was as flavorful as it was colorful, a definite keeper.

THE COOKBOOK Today's recipe comes from the brand-new cookbook from Nava Atlas, Vegan Express. During my vegetarian years, I cooked one recipe after another from Nava's Vegetarian Celebrations; later, it became the one vegetarian cookbook among many that continued to appeal to a new omnivore. I think the new Vegan Express will have similar cross-over appeal, in part because recipes call for ingredients that are 'whole' and 'real' (i.e., no processed veg(etari)an food products) and so are both familiar and easy to find without an extra trip to a health food store. Vegan Express might well appeal to:
  • health-conscious cooks building more vegetables and plant-based foods into their diets
  • home cooks feeding vegetarians and omnivores at the same table
  • veg(etari)an cooks needing a reliable source of protein-rich recipes
Three more great features of Vegan Express:
  • the recipes were developed while Nava was back in grad school and feeding hungry teenagers so they're quick, easy and family-friendly
  • each recipe includes nutrition analysis! (may this please-please-please become a mandatory feature of all cookbooks and food magazines?!)
  • the gorgeous photos are the work of fellow food blogger Susan Voisin from Fatfree Vegan Kitchen
MORE to COME I've already made two other recipes from Vegan Express, both with fewer calories/Weight Watchers points than many vegetarian main dishes seem to add up to. One's a soup that makes up in minutes -- I've been longing for a second batch ever since finishing the first. And just wait til you see the bok choy salad inspired by the leftover bok choy!

Many thanks to Nava Atlas for a complimentary copy of her new book Vegan Express and the invitation to participate in this week's book launch. As always, readers can trust that I only write about cookbooks and products I really like. For more recipes from Nava, be sure to check out her own blog full of exploration, curiosity and of course, recipes -- it's called In a Vegetarian Kitchen.

Note to Vegetarians

~ more edamame recipes ~
~ more bok choy recipes ~
~ more recipes with vegetables and rice ~

~ one year ago this week, Armenian Tahini Bread, "Flaky yet chewy, utterly seductive" ~


Hands-on time: 15 minutes
Time to table: 15 minutes (with cooked rice)
Makes 4 cups

2 cups cooked brown rice, half of Oven-Baked Brown Rice (Nava uses 2x more rice and cooks it on the stove, see Kitchen Notes below)

1 tablespoon olive oil
1 cup frozen shelled edamame
1 bell pepper, chopped (I used orange but next time will use use red for more color contrast)
6 stalks baby boy choy, the stalks sliced on the diagonal and the leaves, chopped (next time I'll use more of this, it was really good, especially the leaves)
4 green onions, chopped

1 teaspoon dark sesame oil
2 - 4 tablespoons teriyaki sauce or soy sauce (I used shozu, a fruity soy sauce)
1 - 2 teaspoons fresh or jarred ginger
Freshly ground pepper
1 tangerine, sections cut into pieces (Nava uses 2, I used one clementine)
1/4 cup toasted cashews (Nava uses 1/2 cup)

Heat the oil on medium high til shimmery in a large skillet. Add the edamame, pepper, bok choy stems (not the leaves, yet) and cook, stirring often, just until the bok choy is beginning to cook. Stir in the bok choy leaves and green onions as they're prepped, cook for another minute or two. Stir in the cooked rice and sesame oil, let warm through. Season to taste with the teriyaki sauce, fresh ginger and pepper. Stir in the tangerine pieces and cashews. Serve at once.

Nava's instructions for cooking brown rice: Rinse 1-1/2 cups long-grain brown rice and combine with 3 -1/2 cups water in a medium saucepan. Bring to a boil, then lower the heat. Cover and simmer gently until the water is absorbed. (Note: I like to switch the proportion of starch:other so if you like this idea, too, cook 3/4 cup of brown rice to yield 2 cups cooked brown rice.)
Edamame beans are fresh green soybeans. I find them in the frozen section at Trader Joe's and in my usual supermarket in both shelled and unshelled. Nava suggests thawing the edamame beans but I had no trouble using them straight from the freezer

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Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. This rice dish sounds so delicious! I love tangerines and cashews, I bet they taste so great in this recipe. Thanks for sharing! -Scott

  2. Alanna, this sounds and looks great, I will definitely try your ovenbaked rice, I like the beer idea, I wonder what it tastes like...

  3. My problem with fried rice is Gorn always eats all of it before it gets cold! It's why I always order it when we eat out. Love this with the edamame! Wonderful looking dish Alanna and healthy too!

  4. I love fried rice, but I never make it with brown rice. I did find some Nishiki brown rice (which is my preferred type to use in the rice cooker) at the local Asian grocery, so I think it's time to try this method with it.

  5. Looks great. And thanks for the cookbook rec; I'll definitely keep my eye out for it.

  6. Fried rice is the best. I really like the fruity flavor here with the tangy citrus fruit. Great idea!

  7. I call it a 'concept' recipe because it will adapt easily to what's on hand


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna