Brown Rice Stir-fry with Orange Sauce

1 tablespoon extra-virgin olive oil 2 cups chopped broccoli (stems and florets) or ½ 16-ounce bag cut broccoli, cooked 1 cup chopped carrots ½ cup chopped onion ¼ cup Bragg’s Liquid Aminos or soy sauce ¼ cup unsweetened orange juice 1 clove garlic, minced 1 teaspoon fresh grated ginger root or ¼ teaspoon ground ginger 3 cups cooked brown rice >¼ cup toasted chopped walnuts 2 tablespoons chopped green onion

Heat olive oil in a large skillet over medium heat, and add broccoli, carrots, and onions. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally. Increase heat to medium high. Add Bragg’s Liquid Aminos, orange juice, garlic, ginger root, brown rice, walnuts, and green onions. Cook another 5 minutes or until heated through, and serve.

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