Stir Fry Vegetables and Brown Rice Bowl
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Stir Fry Vegetables and Brown Rice Bowl calories by ingredient
Introduction
I took an package of Oriental Stir Fry Veggies and cooked in Wok with no oil. Also, I did not use the seasoning packet that came with the veggies. So I had to estimate nutritional value of the vegetables use an estimate of how much of each vegetable was in the bag. I took an package of Oriental Stir Fry Veggies and cooked in Wok with no oil. Also, I did not use the seasoning packet that came with the veggies. So I had to estimate nutritional value of the vegetables use an estimate of how much of each vegetable was in the bag.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
Tips
*Erythritol is a sugar alcohol that is good sugar substitute, does not impact blood sugar levels, is processed in the small intestines. Does not seem to cause many of the problems associated with other sugar alcohols.
Directions
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