Chinese Brown Rice 2

Chinese Brown Rice with Asparagus and Red Peppers

Serves 8


Chinese Brown Rice 2

1 hrPrep Time

1 hrTotal Time

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  • 3/4 pound asparagus cut into small pieces
  • 1 med yellow onion sliced thin
  • 1/2 med red pepper sliced thin
  • Sriracha Sauce to taste
  • 4 cups brown rice pre-cooked
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup vegetable broth
  • 1/3 cup blackstrap molasses
  • 2 tsp sugar (optional)
  • 1 tsp powdered ginger
  • 2 tbsp chopped garlic (or more)
  • 1 tbsp arrowroot powder
  • lemon juice (optional)


  1. pre-cook rice.  If using a rice cooker, cook the asparagus in the steam tray)
  2. Saute onion and pepper in water in large skillet.  If you didn't pre-cook asparagus, throw that in there too.
  3. Cook until soft.  Add water as needed to keep food from sticking.
  4. In a saucepan, combine soy sauce, Sriracha Sauce (start with a few teaspoons), broth, molasses, sugar, ginger, and garlic.  Bring to simmer for 2-3 minutes.
  5. Add arrowroot powder.  Allow mixture to thicken slightly then turn off the heat.
  6. Once veggies are softened, add rice to skillet then pour the brown sauce on top. Heat through and serve.   Additional Sriracha can be added if you prefer a little more kick.  A tablespoon or two of lemon juice can also be added for some zest.



191 cal


1 g


39 g


4 g
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