Brown Rice Veggie Stir-Fry

Brown Rice Veggie Stir-Fry takes about 20 minutes from beginning to end. For $1.06 per serving, you get a side dish that serves 2. One portion of this dish contains roughly 8g of protein, 13g of fat, and a total of 288 calories. A mixture of tomato, water, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. 209 people found this recipe to be yummy and satisfying. It is brought to you by Taste of Home. Overall, this recipe earns an outstanding spoonacular score of 97%. Users who liked this recipe also liked Farm Share Veggie Stir Fry with Brown Rice, Veggie Tofu Stir-Fry With Sesame Seeds Over Brown Rice, and Brown rice stir-fry with coriander omelette.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds. Yield: 4 servings. Originally published as Brown Rice Veggie Stir-Fry in Quick CookingJuly/August 1999, p15 Nutritional Facts One 1-1/2-cup serving (prepared without almonds) equals 263 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 627 mg sodium, 35 g carbohydrate, 6 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large skillet or wok, combine the water, soy sauce and oil.

2. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender.

3. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.

Nutrition Information:

covered percent of daily need