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Asian Style Fried Rice and Beans


Calories: 350
Fat: 6 g
Carb: 65 g
Fiber: 10 g
Protein: 10 g

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Asian Style Fried Rice and Beans 0 Picture


  • 1/2 pineapple, peeled, cored and sliced or 8 oz can pineapple slices
  • 1 Tbsp oil
  • 2 medium carrots, thinly sliced
  • 4 garlic cloves, minced
  • 2 tsp grated fresh ginger
  • 2 cups cooked brown rice
  • 1 15 oz can garbanzo beans (chickpeas), rinsed and drained
  • 1 cup frozen peas, thawed
  • 3 Tbsp reduced-sodium soy sauce
  • 1/3 cup basil
  • 1 lemon, halved



Step 1

1. Quarter pineapple slices. In a 12 inch nonstick skillet, heat 2 ts of oil over medium heat. Add pineapple; cook about 2 mins per side or until golden brown. Remove from skillet and set aside.
2. Pour remaining 1 tsp oil into hot skillet. Add carrots, cook, stirring frequently, for 5 mins or until just tender. Add garlic and ginger; cook 30 seconds.
3. Stir in brown rice, chickpeas, and peas. Add soy sauce. Cook and stir about 4 mins or until heated through. Stir in basil. Reurn pineapple to pan.
4. To serve, squeeze lemon over all. Top with basil, if desired.

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