Asian Peanuts and Rice
65 mins (prep 5, cooking 60)
9 ingredients
4 servings
This recipe is something I made up when I accidentally purchased raw peanuts. It's quite healthy, and can be vegetarian/vegan if you skip the oyster sauce. You can change the vegetables if you like, or use any type of rice or even grain like quinoa. I prefer short grain brown rice for this dish. If you want to increase protein, add some firm tofu, or maybe even lentils.

Categories:  pasta,-rice-and-grains , rice , brown-rice , <-4-hours , low-in... , time-to-make , asian , low-cholesterol , lunch~snacks , short-grain-rice , main-dish , healthy , vegetarian , healthy-2 ,
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Serving Size (183.78 g)
Servings 4
Amount per Serving
Calories 33.91 Calories from Fat 13.77
% Daily Value *
Total Fat 1.53g 9.42%
Saturated Fat 0.21g 4.26%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 743.42mg 123.9%
Total Carbohydrate 4.32g 5.76%
Dietary Fiber 1.68 g 26.88%
Sugars 1.09 g %
Protein 1.98g 15.85%
Vitamin A 555.75IU% Vitamin C 53.11mg%
Calcium 32.87mg% Iron 0.53mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
uncooked brown rice, raw peanuts, oyster sauce