Iron-rich: thai fried rice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 8 | Garlic cloves, minced | |
| 1 | cup | Broccoli florets |
| 3 | cups | Mushrooms, sliced |
| 2 | cups | Thai rice, cooked, chilled or long grain |
| 4 | teaspoons | Fish sauce, or soy |
| ½ | teaspoon | Granulated sugar |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Fresh coriander, chopped |
| 10 | slices | Cucumber, thin slice |
| 2 | Green onions, halved lengthwise | |
| ½ | Lime, cut in wedges | |
Directions
In large non-stick skillet, heat oil over medium-high heat; cook garlic and broccoli for about 1 minute or until garlic is golden.
Add mushrooms; stir-fry for about 5 minutes or until broccoli turns bright green and mushrooms are softened.
Stir in rice; cook, pressing rice against side of wok with back of spoon, for 2 minutes or until heated through.
Stir in fish sauce and sugar; cook for 1-2 minutes or until coated.
Divide between 2 plates. Sprinkle with pepper and coriander. Place cucumber slices around edges. Garnish with green onions. Serve with lime wedges.
TIP: for two cups of Thai rice, rinse ⅔ cup rice under cold running water until water runs clear. In saucepan, bring rice and 1-⅓ cups water to boil. Cover and reduce heat to low; simmer for 20 minutes.
Per serving: calories [about] 395 Protein [g] 11, fat [g] 8, carbohydrate [g] 71, Good source of iron Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@...