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4 hours
Prep: 25 minutes
Cook: 0 minutes
569 calories per serving view nutrition facts
6 servings
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| 4 | cups | rice, brown | cooked |
| 1/4 | cup | peanut oil | |
| 1 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper | |
| 1 | teaspoon | sugar | |
| 1 | teaspoon | sesame oil | roasted |
| 1 | medium | carrot | peeled and diced |
| 1/2 | cup | snow pea pods | chopped |
| 1/2 | cup | corn kernels | frozen |
| 1/4 | cup | rice vinegar | |
| 1 | each | celery stalk | diced |
| 1/2 | Red | sweet bell pepper | diced |
| 3 | each | scallions, spring or green onions | chopped |
| 2 | tablespoons | parsley leaves | fresh, chopped |
Place the rice in a large mixing bowl.
In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, and sesame oil.
Stir until the sugar dissolves, then pour over the rice, toss, and set aside.
Steam the carrot, snow peas, and corn in or over a small amount of boiling water for 1 minute. Rinse the vegetables in cold water.
Drain and stir the vegetables into the rice. Add the remaining ingredients and toss to mix well. Refrigerate for 1 to 2 hours and serve cold.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 419mg | 17% |
| Total Carbohydrate 101.0g | 34% |
| Dietary Fiber 6.0g | 22% |
| Sugars 3.0g | |
| Protein 11.0g | 22% |
| Vitamin A | 40% | Vitamin C | 16% | |
| Calcium | 5% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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