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Fried Brown Rice With Vegetables Recipe
|Salad oil||3 Tablespoon|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Onion||1 Medium, thinly sliced|
|Garlic||1 Clove (5 gm), minced or pressed|
|Green pepper||1 Large, seeded and cut in thin strips|
|Thinly sliced zucchini||1 Cup (16 tbs)|
|Thinly sliced mushrooms||1 Cup (16 tbs)|
|Bean sprouts||2 Cup (32 tbs)|
|Cold cooked brown rice||1 Cup (16 tbs)|
|Soy sauce||4 Tablespoon|
|Chopped fresh coriander||1 Tablespoon (Cilantro)|
Serving size: Complete recipe
Calories 967 Calories from Fat 427
% Daily Value*
Total Fat 49 g74.7%
Saturated Fat 2.9 g14.3%
Trans Fat 0.8 g
Cholesterol 0 mg
Sodium 3531.8 mg147.2%
Total Carbohydrates 121 g40.2%
Dietary Fiber 20.9 g83.5%
Sugars 31.6 g
Protein 23 g45.3%
Vitamin A 543.3% Vitamin C 362.7%
Calcium 21.1% Iron 36.1%
*Based on a 2000 Calorie diet
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.