Fried Brown Rice With Vegetables Recipe
Summary
Cooking Time5 MinDifficulty LevelVery Easy
Ingredients
| Salad oil | 3 Tablespoon | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| 1 medium-size onion, thinly sliced | ||
| Garlic | 1 Clove (5gm), pressed | |
| 1 large green pepper, seeded and cut in thin strips | ||
| Zucchini | 1 Cup (16 tbs), thinly sliced | |
| 1 cup thinly sliced mushrooms | ||
| Water | 1 Tablespoon | |
| Bean sprouts | 2 Cup (16 tbs) | |
| Cooked brown rice | 1 Cup (16 tbs) | |
| Soy sauce | 4 Tablespoon | |
| Chopped fresh coriander (cilantro) | ||
Directions
Place wok over high heat.
When wok is hot, add 1 tablespoon of the oil.
When oil is hot, add carrots and stir-fry for about 1 minute.
Add onion, garlic, and green pepper.
Stir-fry for about 1 minute, adding more oil as needed.
Add zucchini and mushrooms.
Stir-fry for about 2 minutes or until all vegetables are just tender-crisp, adding water, if needed.
Add bean sprouts and rice, stirring to heat through.
Stir in soy.
Sprinkle with coriander.
When wok is hot, add 1 tablespoon of the oil.
When oil is hot, add carrots and stir-fry for about 1 minute.
Add onion, garlic, and green pepper.
Stir-fry for about 1 minute, adding more oil as needed.
Add zucchini and mushrooms.
Stir-fry for about 2 minutes or until all vegetables are just tender-crisp, adding water, if needed.
Add bean sprouts and rice, stirring to heat through.
Stir in soy.
Sprinkle with coriander.
Chef
