Veggie and rice stir fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 154.8
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 258.4 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 8.7 g
  • Protein: 6.3 g

View full nutritional breakdown of Veggie and rice stir fry calories by ingredient
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An easy way to have a lot of veggies. An easy way to have a lot of veggies.
Number of Servings: 4


    1 bag Success Boin-in-bag whole grain brown rice (2 cups prepared)
    1/2 cup carrots, sliced into 2 inch-thick match sitcks
    1/4 cup frozen peas
    2 Tablespoons Smart Balance Buttery Spread
    I/3 cups onion, chopped
    1/2 cup red bell pepper, diced
    1/2 cup celery, diced
    1- 8oz can baby corn, drained and rinsed
    1-4oz can mushroom stems & pieces, drained and rinsed
    1-8oz can sliced water chestnuts, drained and rinsed.
    1 tablespoon lite soy sauce.


Fill pan with enough water to boil rice in.
Bring to a boil, add carrots.
Cook 8 minutes.
Add bag of rice, boil 5 minutes.
Add peas.
Boil for 5 minutes more.

While rice is cooking.
Heat a skillet, melt Smart Balance Buttery Spread.
Add onions, peppers and celery.
Cook until crisp tender.
Add remaining vegetables and cook until heated through.
Transfer into serving bowl.
Add hot rice and soy sauce.
Mix well.
Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user PAULAINNH.

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