Iron-rich thai fried rice

Yield: 2 Servings

Measure 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

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@...

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