Minute Rice Teriyaki Stir Fry
As part of my Minute Rice giveaway, I thought I’d post a couple recipes to get everyone even more excited about the possibility of winning! I found this recipe on the side of their brown rice box, but then adapted it for more veggies and no oil. Jay and I were impressed with how yummy it was and how fast the whole meal came together. The rice even maintained a good consistency for day 2 leftovers.
Minute Rice Teriyaki Stir Fry
- 1 lb stir fry steak, cut into strips
- 2 c. brown Minute Rice
- 1 ¼ c. water
- ½ c. teriyaki sauce
- 3-4 c. fresh vegetables (I used broccoli, carrots, and zucchini)
Using a little cooking spray, brown steak strips in a large frying pan until about medium doneness. Next add water and teriyaki sauce, and return to a boil. Once boiling add minute rice, stirring to mix into liquid. Set veggies on top of meat and rice, cover and simmer on low for about 10 minutes. Remove from heat and let stand for 5 minutes. Fluff all together and serve.
Kim’s notes:
- Adding extra veggies means extra moisture. I cut back the original amount of water, but still there was excess – adjust your recipe according to the amount of veggies you use.
- My boys like their veggies a little softer, so steamed them in the microwave for about 3 minutes before adding them to the rice mixture. For crisper veggies don’t bother steaming.
- This recipe is only as good and flavorful as the teriyaki sauce that you pick, so go for one that is rich and flavorful – I used Soy Vay teriyaki sauce and would recommend it. I don’t know if it’s a national brand, so I’d also recommend Mr. Yoshida’s teriyaki sauce. If you can’t get either, then I’m sorry, they’re the only two that I know!
