Basmati Stir Fry

Basmati Stir Fry

I was never a big rice eater, but in paring down what I keep in the house, I did decide to venture out into trying different kinds of rice. I do have a recipe for “barbecue rice” that I’ll be posting later this week… but in my quest to post a recipe a day from now on, I’ll start with the Basmati Stir Fry.

  • 1/3 cup basmati rice, uncooked
  • 1/2 cup broccoli, chopped
  • 2 tbsp onions
  • 2 tbsp mushrooms, diced
  • 4 brussel sprouts (haha yes, just four), chopped
  • 2tbsp sesame oil
  • 1/3 cup bean sprouts
  • 2tbsp yellow peppers, chopped
  • 1/2tsp ginger
  • 1/4 tsp garlic powder
  • 1/4tsp black pepper
  • pinch of sea salt

In one pot, get the rice going as according to the package. In a skillet, pour 1tbsp of your sesame oil in, let it heat up a bit, then start tossing in your veggies one by one. Hopefully by the time all of your veggies are in the skillet and heated up (you don’t want the veggies to lose their color or crunch, but you want them to be heated well), your rice is done. Once it’s finished, go ahead and toss it in the skillet. Shake your seasonings over the skillet, and pour in the last of your sesame oil. Stir it very well a few times, and you’re good!

I’m not even going to tell you how few calories this skillet is. Just know that it’s a great dinner for those who are learning to indulge less. Because not only do I promise you won’t be able to eat as much as you usually do, but it’s maybe a third of the amount of calories that you’re used to eating. 🙂

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By | 2017-06-10T11:22:04+00:00 November 28th, 2014|Recipes|5 Comments

About the Author:

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes food and fitness, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss by the National Academy of Sports Medicine. She is also certified in sports nutrition by Precision Nutrition. She now lives in New York with her husband and children, and is working on her 6th and 7th certifications because she likes having alphabet soup at the end of her name.

5 Comments

  1. cjbrownsc April 21, 2010 at 4:45 PM - Reply

    Hi Erika,
    I made a variation of your recipe tonight for dinner and my family loved it! Next time though I’ll add more veggies (I only had onions, broccoli, and mushrooms). I also added an egg to make it more like a veggie fried rice. My daughter and husband (neither one likes any veggies except corn) ate it so fast, I had to stop cleaning the kitchen to get some for myself! LOL

    • Erika April 21, 2010 at 6:38 PM - Reply

      See? I love to hear this! It’s all in how you cook it! Total win!

  2. TinaD July 22, 2012 at 6:08 PM - Reply

    O.M.G.!!!!! i made this just now (forgot to get sprouts & bell pepper at the store) and it is A-MAZE-ING! no need to add soy sauce or anything. this recipe also forced me to FINALLY try brussel sprouts- LOVE them 🙂 i love your site, thank you so much for sharing so much of yourself with the world. can’t wait to try more of your recipes!

  3. Marrell June 27, 2013 at 7:29 AM - Reply

    While I did a few things different, this was great! I used some left cold basmati brown rice I had from the other day, and added scallions and egg whites to the recipe to give it (like a previous poster said) a veggie fried rice feel. Will definitely be making it again 🙂

    • Erika Nicole Kendall June 27, 2013 at 7:48 AM - Reply

      Aww….this recipe is from when I first started cooking. I think I made this, easily, 5 days a week. LOL

      I definitely think making it more like a fried rice is a good idea (more protein!), but I definitely didn’t know the difference between stir-fry and fried rice back then! LOL

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