Stir Fry Vegetables and Brown Rice Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 tsp Garlic powder 1 tsp Ginger, ground 2 cup Minute Ready to Serve Brown Rice 3 serving Erythritol, Now-Real Food, 1 tsp 2 tsp Hot Mustard, Chinese Style 1 serving Oriental Stir Fry, frozen, 2 lb bag 6 serving Bragg Liquid Aminos, 1 tsp
1] Cook rice.
2] Heat wok, or pan, get it very hot. DO NOT USE OIL. Add vegetables and stir around . Cover for about 3-5 minutes and till they are thawed. If there is a lot of water in your pan, drain it off.
3] Once vegetables start to get tender, Cover with rice and cook another 5-10 minutes, depending on how cooked you want your veggies. The stir all ingredients together.
4] While your veggies and rice are cooking. Mix together the remaining ingredients together. I just put together flavors I wanted, You can Soy Sauce instead of Bragg Liquid Aminos, as well as vary the seasonings.
5] Pour over the rice veggie mix and stir, heating for a minute. Your meal is ready to serve.
Serving Size: 3 2&1/4 cup servings
2] Heat wok, or pan, get it very hot. DO NOT USE OIL. Add vegetables and stir around . Cover for about 3-5 minutes and till they are thawed. If there is a lot of water in your pan, drain it off.
3] Once vegetables start to get tender, Cover with rice and cook another 5-10 minutes, depending on how cooked you want your veggies. The stir all ingredients together.
4] While your veggies and rice are cooking. Mix together the remaining ingredients together. I just put together flavors I wanted, You can Soy Sauce instead of Bragg Liquid Aminos, as well as vary the seasonings.
5] Pour over the rice veggie mix and stir, heating for a minute. Your meal is ready to serve.
Serving Size: 3 2&1/4 cup servings
Nutritional Info Amount Per Serving
- Calories: 258.5
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 963.8 mg
- Total Carbs: 259.1 g
- Dietary Fiber: 8.2 g
- Protein: 9.9 g
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