Oriental Vegetables And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Low-fat, Main dish, Side dish | 4 | Servings | |
INGREDIENTS
| 2 | t | Sesame oil |
| 1 | t | Vegetable oil |
| 16 | oz | Frozen vegetable mixture |
| broccoli red sweet | ||
| pepper bamboo shoots | ||
| and straw mushrooms | ||
| 2 | c | Cooked rice |
| Reduced-sodium soy sauce | ||
| 24 4/5 | carbohydrate * 170 mg. sodium * 0 mg. cholesterol |
INSTRUCTIONS
Heat oils in large skillet over medium-high heat. Add vegetables; stir-fry several minutes. Add rice and 1 tablespoon soy sauce; cook and stir until rice is heated, gently separating grains. Serve with additional soy sauce, if desired. Each serving provides: * 145 calories * 4.4 g. protein * 3.3 g. fat * Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 6
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 13.8mg
Potassium: 858.2mg
Carbohydrates: 50.6g
Fiber: <1g
Sugar: 0g
Protein: <1g