Stir-fried Brown Rice And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Asian | Asian, Side dish | 4 | Servings |
INGREDIENTS
| 1 | c | Brown rice |
| 1 | T | Chicken bouillon granules |
| 3 | T | Vegetable oil, divided |
| 1 | c | Carrots, thinly sliced |
| 3 | Green onions, sliced | |
| 1 | Garlic clove, minced | |
| 1 | Green pepper, sliced in thin | |
| 1 | c | Zucchini, thinly sliced |
| 1 | c | Mushrooms, thinly sliced |
| 1/2 | c | Slivered almonds |
| 4 | T | Soy sauce, up to 5 t |
INSTRUCTIONS
Recipe by: From the personal files of CherAn Cook rice several hours before serving. Cook according to package directions, adding bouillon to water. Heat 1 tablespoon oil in wok or skillet over high heat. Add carrots, stir fry about 1 minute. Add onions, garlic and green pepper. Stir fry one minute. Add more oil as needed. Add zucchini, mushrooms and almonds. Stir fry about 2 minutes or until vegetables are barely tender-crisp. Add rice and stir to separate grains and heat through. Season to taste with soy sauce. Serves 4-6. Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 407
Calories From Fat: 183
Total Fat: 21.3g
Cholesterol: <1mg
Sodium: 588.8mg
Potassium: 490.5mg
Carbohydrates: 51.9g
Fiber: 7.2g
Sugar: 4.9g
Protein: 9.3g