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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)
  Water 1 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Stir Fried
Cook Time: 
5 Minutes

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Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

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

Fried Brown Rice With Vegetables Recipe