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Peanut Fried Rice with Quick-Pickled Veggies

Using brown rice as a base is a great way to get added fiber and keep you full longer. Top with quick-pickled vegetables to brighten the dish and add fiber, vitamins and minerals for a healthy meal.

30 mins
4 Serving(s)
Peanut Fried Rice with Quick-Pickled Veggies


  • 1 tsp. minced garlic
  • 1 large cucumber, sliced or diced
  • 1 cup radish, sliced
  • 1 jalapeño, sliced
  • 1/2 tsp. salt
  • 1 tsp. Schnucks olive oil
  • 1 (16 oz.) pkg. frozen pepper and onion strips
  • 2 carrots, peeled and sliced
  • 1 cup frozen peas, thawed
  • 3 1/2 cups cooked brown rice
  • 1/2 cup chopped peanuts
  • chopped fresh mint, for garnish
  • cilantro, for garnish
  • 1/3 cup Full Circle creamy peanut butter
  • 1 tbsp. + 1/2 cup rice vinegar, divided
  • 1 tbsp. stevia, divided
  • 1/2 tsp. La Choy less-sodium soy sauce


  1. Add peanut butter, 2 tablespoons hot water, 1 tablespoon vinegar, 1 teaspoon stevia, soy sauce and garlic to a small saucepan over medium heat and cook, whisking constantly and adding water if necessary, until well combined. Set aside.
  2. In a small bowl stir together remaining vinegar and stevia, salt and 1 cup warm water. Place cucumber, radish and jalapeño in a shallow bowl and top with vinegar mixture. Set aside and allow to soak for at least 15 minutes at room temperature or cover and refrigerate up to one week.
  3. Heat oil in a large skillet on high; add onion, carrots and bell pepper and cook 4 minutes or until softened, stirring frequently. Reduce heat to medium and stir in peas, rice and peanut sauce. Cover and cook 4 more minutes or until warm.
  4. Divide rice mixture between four plates and evenly top with pickled vegetables, chopped peanuts, cilantro and mint.

Nutrition Facts

520 Calories Per ServingFat: 21gSaturated Fat: 3gSodium: 430mgCarbohydrates: 66gFiber: 11gSugars: 11gProtein: 18g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe