There are two kinds of rice going on in this colorful stir-fry: brown rice and the cauliflower kind. Pineapple gives the whole mix a little sweetness, and cashews add some extra crunch.

Source: Parents Magazine

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Credit: Jen Causey

Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a nonstick skillet, heat olive oil on medium. Add cauliflower, carrot, and bell pepper. Cook, stirring often, until carrot is tender and vegetables have some browning, 8 to 10 minutes. Add cooked brown rice, peas, soy sauce, sesame oil, and garlic powder. Cook stirring continuously, until heated through, 3 to 5 minutes.

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  • Remove from heat. Add pineapple and cashews. (Skip cashews or chop in very small pieces if serving to kids under 4.) Stir to combine. Top with green onion.

Nutrition Facts

499 calories; fat 22g; saturated fat 4g; carbohydrates 67g; mono fat 13g; poly fat 4g; insoluble fiber 9g; sugars 14g; protein 12g; vitamin a 6950.9IU; vitamin c 100.9mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 5.7mg; vitamin b6 0.5mg; folate 88.2mcg; sodium 574mg; potassium 816mg; calcium 55mg; iron 3mg.
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