Stir-fried brown rice and vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown rice |
| 1 | tablespoon | Chicken bouillon granules |
| 3 | tablespoons | Vegetable oil; divided |
| 1 | cup | Carrots; thinly sliced |
| 3 | Green onions; sliced | |
| 1 | medium | Garlic clove; minced |
| 1 | large | Green pepper; sliced in thin |
| 1 | cup | Zucchini; thinly sliced |
| 1 | cup | Mushrooms; thinly sliced |
| ½ | cup | Slivered almonds |
| 4 | tablespoons | Soy sauce; up to 5 t |
Directions
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@...> on Feb 24, 1998