Fried Brown Rice With Vegetables
|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)|
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.