Stir-Fry Brown Rice

Quick and easy side dish with a citrus ginger punch. I'm dedicated to easy quick recipes for busy parents... This is a quick version to stir-fried brown rice. Scroll below for recipe.


A mixture of citrus & ginger with a spicy kick. Great for poultry and fish.

Lime, Onions, Ginger, Bay Leaf, Clove, Lemon, Orange, Cayenne


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Stir-Fry Brown Rice


  •  2 bags ( 3.5 oz ea/ 1 cup ea) of Instant Brown Rice, cooked
  • 1 tbsp vegetable oil
  • 1 tbsp  sesame oil
  • 1 medium onion, chopped
  • 1 tbsp minced garlic
  • 2 eggs, beaten
  • 1 cup frozen mixed vegetables (corn, peas, green beans, and carrots)
  • 1/2 tsp Underground Spice Market's Citrus Ginger Spice Blend
  • 3 tbsp mushroom soy sauce (substitution: low sodium soy sauce)


  1. Follow the instructions on the Instant Brown Rice package (I like to add a little bit of salt and a piece of chili in the water).  Once cooked , drain and set aside.
  2. In a large saute pan, heat up the vegetable  and sesame oil.
  3. Add the onion, garlic and sweat until translucent.
  4. Add the beaten eggs and cook until scrambled.
  5. Add the frozen mixed vegetable and brown rice and mix well.
  6. Add the mushroom soy sauce and mix well again until the sauce coats the rice.
  7. Cover and lower heat and allow the steam to heat up the vegetable rice mixture.

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