International
Wiki (Fast) Rice
wiki means “fast” in Hawaiian, and this dish fits the bill—it’s quick and easy to make
Cooking oil · Garlic · Fresh ginger · Scallions
Photo by Ben Fink Photography / NHLBI · NHLBI published reuse policy. Original cookbook photo copied unchanged; displayed without cropping, with interface badges overlaid.
Gather
Ingredients
- 1 Tbsp canola oil
- 1 Tbsp fresh garlic, minced (about 3 cloves) (or 1 tsp dried)
- 1 tsp fresh ginger, minced (or ¼ tsp dried)
- 1 Tbsp scallions (green onions), rinsed and minced
- ½ C canned sliced water chestnuts, drained
- 2 C cooked mixed vegetables (or ½ bag frozen stir-fry vegetable mix) (Leftover Friendly)
- 2 C cooked brown rice (Leftover Friendly)
- 1 Tbsp lite soy sauce
- 1 tsp sesame oil
Make it
Method
- 1
Heat canola oil in a large wok or sauté pan over medium heat. Add garlic, ginger, and scallions, and cook until fragrant, about 1 minute.
- 2
Add water chestnuts, and continue to cook until they begin to soften, another 1–2 minutes.
- 3
Add vegetables, and toss until heated through, about 2–3 minutes (or up to 5 minutes for frozen vegetables).
- 4
Add rice, and continue to cook until hot, about 3–5 minutes.
- 5
Add soy sauce and sesame oil. Toss well, and serve.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Family Meals. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.