Brown Rice Veggie Stir-Fry

Brown Rice Veggie Stir-Fry takes about 20 minutes from beginning to end. For $1.06 per serving, you get a side dish that serves 2. One portion of this dish contains roughly 8g of protein, 13g of fat, and a total of 288 calories. A mixture of tomato, water, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. 209 people found this recipe to be yummy and satisfying. It is brought to you by Taste of Home. Overall, this recipe earns an outstanding spoonacular score of 97%. Users who liked this recipe also liked Farm Share Veggie Stir Fry with Brown Rice, Veggie Tofu Stir-Fry With Sesame Seeds Over Brown Rice, and Brown rice stir-fry with coriander omelette.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 cup shredded cabbage

1/4 cup grated carrot

1 cup cooked brown rice

1/2 cup sliced fresh mushrooms

2 tablespoons reduced-sodium soy sauce

1 tablespoon olive oil

1/2 cup chopped onion

2 tablespoons slivered almonds

1/4 cup diced fresh tomato

2 tablespoons water

1 cup sliced zucchini

Equipment:

frying pan

wok

Cooking instruction summary:

Directions In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds. Yield: 4 servings. Originally published as Brown Rice Veggie Stir-Fry in Quick CookingJuly/August 1999, p15 Nutritional Facts One 1-1/2-cup serving (prepared without almonds) equals 263 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 627 mg sodium, 35 g carbohydrate, 6 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large skillet or wok, combine the water, soy sauce and oil.

2. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender.

3. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.


Nutrition Information:

Quickview
287k Calories
7g Protein
13g Total Fat
37g Carbs
45% Health Score
Limit These
Calories
287k
14%

Fat
13g
20%

  Saturated Fat
1g
10%

Carbohydrates
37g
12%

  Sugar
6g
8%

Cholesterol
0.0mg
0%

Sodium
561mg
24%

Get Enough Of These
Protein
7g
16%

Manganese
1mg
82%

Vitamin A
2987IU
60%

Vitamin C
30mg
37%

Vitamin K
37µg
35%

Vitamin E
3mg
26%

Magnesium
100mg
25%

Fiber
6g
25%

Vitamin B6
0.44mg
22%

Phosphorus
216mg
22%

Vitamin B2
0.33mg
19%

Vitamin B3
3mg
19%

Potassium
627mg
18%

Copper
0.35mg
17%

Vitamin B1
0.23mg
16%

Folate
58µg
15%

Vitamin B5
1mg
12%

Iron
1mg
11%

Zinc
1mg
10%

Calcium
80mg
8%

Selenium
3µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Sticky pork & radish noodles
Basic Vegan French Toast
Strawberry cream roulade
Upside-down peach sponge
Pasta Salad with Corn, Bacon, and Buttermilk Ranch Dressing
Granola Banana Pancakes with Cinnamon Honey Butter
Skinny Chocolate Chip Cookies
Vanilla Bean Rum Bundt Cake
The Easiest Coconut Curry Chicken
Zucchini Corn and Quinoa Bowls with Grilled Chicken and Lemon
Food Trivia

Even thinking about a favorite food triggered release of dopamine, a feel-good hormone also produced during sex and drug use.

Food Joke

What do Cats like to eat for breakfast?. Mice-Krispies.

Popular Recipes
Quick and Easy s for Summer Entertaining

My Baking Addiction

Overnight Steel Cut Oatmeal

Foodista

Berry Coconut Crisp

Inside BruCrew Life

Buckwheat Crepes with Blended Berry Yogurt {Boosting Protein Challenge}

Cookin Canuck

Asian Spiced Turkey

Taste of Home