Stir-Fried Rice with Oriental Vegetables
From: Better Homes and GardensMaking stir-fried rice is great way to use up leftover rice. This version is packed with vegetables.
Servings: Makes 4 side-dish servings.
Total: 25 mins
- Rate and Comment
- Add to Shopping List
Ingredients
1 cup sliced fresh shiitake, oyster, or button mushrooms
1/4 cup reduced-sodium chicken broth or beef broth
1 cup Chinese long beans or fresh green beans, cut into 1-inch pieces
1 cup sliced bok choy
1 cup sliced carrots
2 teaspoons grated fresh ginger
2 cloves garlic, minced
4 green onions, bias-sliced into 1-inch pieces
1 cup bean sprouts
2 cups cold cooked long grain white or brown rice
2 tablespoons light soy sauce
1 tablespoon water
Green onion fans or curls (optional)
Directions
1. Trim stems from mushrooms and discard. Slice mushrooms; set aside.
2. Heat broth in a large nonstick wok or skillet. Add beans, bok choy, carrots, ginger, and garlic to wok; cook and stir for 3 to 4 minutes or until crisp-tender. Add green onions and sprouts to wok; cook and stir for 2 minutes. Add mushrooms to wok; cook and stir for 1 minute more. Add rice, soy sauce, and water to wok; cook for 2 minutes more or until heated through. If desired, garnish with green onion fans or curls. Makes 4 side-dish servings.
Nutrition Facts
Calories 156, Total Fat 1 g, Sodium 299 mg, Carbohydrate 33 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 91%, Vitamin C 27%, Calcium 4%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Better Homes and Gardens
- Crowd-Pleasing Casseroles
- Super Slow-Cooker Chicken
- Our Best 20-Minute Meals
- Subscribe - Free Year
- Cooking time and temperature charts
