Brown Rice Veggie Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 tbsp water2 tbsp reduced-sodium soy sauce1 tbsp olive oil1 cup sliced zucchini1 cup shredded cabbage1/2 cup sliced fresh mushrooms1/2 cup chopped onions1 cup cooked brown rice1/4 cup diced fresh tomato1/4 cup grated carrot2 tbsp slivered almonds
In a large skillet or wok, combine water, soy sauce and oil. Add zucchini, cabbage, mushrooms and onions; stir-fry for 4-5 minutes or until crisp-tender. Add rice, tomato, and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.
Serving size is 1 1/2 cups
Number of Servings: 2
Recipe submitted by SparkPeople user CATSRTRUE.
Serving size is 1 1/2 cups
Number of Servings: 2
Recipe submitted by SparkPeople user CATSRTRUE.
Nutritional Info Amount Per Serving
- Calories: 235.8
- Total Fat: 11.1 g
- Cholesterol: 0.0 mg
- Sodium: 622.7 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 5.6 g
- Protein: 6.8 g
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