Yield: 2 Servings
|1 tablespoon||Vegetable oil|
|8 \N||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 cup||Fresh coriander, chopped|
|10 slices||Cucumber, thin slice|
|2 \N||Green onions, halved lengthwise|
|½ \N||Lime, cut in wedges|
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@...