Thai Fried Rice with Vegetables

by The American Institute for Cancer Research

This versatile legume is thought to have originated in Brazil or Peru. It was later transplanted to Africa by Portuguese explores. Peanuts grow underground and are often referred to as “ground nuts,” as opposed to tree nuts like almonds and walnuts. While their physical properties resemble that of other legumes, their use in cooking more closely resembles that of nuts.

Peanut butter is rich in beneficial monounsaturated fats and its great flavor easily mixes with its companion ingredients. Adding crushed peanuts provides a satisfying crunchy sensation. The end result is a healthy version of fried rice to complement your main meal or for use as a stand-alone dish that you can enjoy as light fare.

Thai Fried Rice with Vegetables - Makes 4 servings.

* 1 medium carrot, thinly sliced
* 1 leek, rinsed well and thinly sliced
* 1/2 cup snow peas, thinly sliced
* 1/2 cup fresh green beans, thinly sliced
* 1 cup cooked brown rice (cooked per package instructions)
* 1 cup cooked wild rice (cooked per package instructions)
* 2 tsp. canola oil
* 2 cloves garlic, minced
* Juice and pulp of 1 lime
* 1 tsp. honey
* 1/4-1/2 tsp. hot sauce, or to taste
* 2 Tbsp. peanut butter
* 2 Tbsp. minced fresh mint or 2 Tbsp. minced fresh basil
* 3 Tbsp. unsalted peanuts crushed
* Salt and freshly ground pepper to taste
* Cilantro (as garnish)
* 1 lime, cut into wedges

Place strainer in sink and place carrot, leek, pea strips and green beans inside. Pour boiling water over vegetables for about 12 seconds. Set vegetables aside.

Mix brown and wild rice together.

In a large skillet, heat oil over medium heat. Add vegetables, garlic and rice and sauté until heated through and fragrant, about 4 minutes. Do not “crowd” the pan, cook in two batches if necessary.

Whisk together lime juice and pulp, honey, hot sauce, peanut butter and basil or mint in a small bowl. Add crushed peanuts.

Add sauce mixture to rice and vegetable mixture. Toss well to combine. Garnish with cilantro and lime wedges. Serve as a hot side dish, accompanied by a clear soup or egg rolls.

Per serving: 250 calories, 10 g total fat (1.5 g saturated fat), 34 g carbohydrate, 8 g protein, 5 g dietary fiber, 80 mg sodium.