Brown Rice Veggie Stir-Fry

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Brown Rice Veggie Stir-Fry calories by ingredient


Introduction

I found this recipe on the Taste of Home website. I found this recipe on the Taste of Home website.
Number of Servings: 2

Ingredients

    2 tbsp water
    2 tbsp reduced-sodium soy sauce
    1 tbsp olive oil
    1 cup sliced zucchini
    1 cup shredded cabbage
    1/2 cup sliced fresh mushrooms
    1/2 cup chopped onions
    1 cup cooked brown rice
    1/4 cup diced fresh tomato
    1/4 cup grated carrot
    2 tbsp slivered almonds

Directions

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.