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Recipe Name: Stir-fried Brown Rice And Vegetables Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1 Cup(s) Brown rice
1 Tablespoon(s) Chicken bouillon granules
3 Tablespoon(s) Vegetable oil, divided
1 Cup(s) Carrots, thinly sliced
3 Green onions, sliced
1 Garlic clove, minced
1 Green pepper, sliced in thin
1 Cup(s) Zucchini, thinly sliced
1 Cup(s) Mushrooms, thinly sliced
1/2 Cup(s) Slivered almonds
4 Tablespoon(s) Soy sauce, up to 5 t
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" <> on
Feb 24, 1998

Nutrition (calculated from recipe ingredients)
Calories: 407
Calories From Fat: 183
Total Fat: 21.3g
Cholesterol: <1mg
Sodium: 588.8mg
Potassium: 490.5mg
Carbohydrates: 51.9g
Fiber: 7.2g
Sugar: 4.9g
Protein: 9.3g

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