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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Ingredients

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Directions

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  • 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; 22 g total fat; 4 g saturated fat; 4 g polyunsaturated fat; 13 g monounsaturated fat; 0 mg cholesterol; 574 mg sodium. 816 mg potassium; 67 g carbohydrates; 9 g fiber; 14 g sugar; 12 g protein; 0 g trans fatty acid; 6951 IU vitamin a; 101 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 88 mcg folate; 0 mcg vitamin b12; 55 mg calcium; 3 mg iron;

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