Ingredients
Ingredients
- 4 Cups Brown Rice
- 1 Tsp Ginger - Minced
- 1 Tsp Garlic - Minced
- 1 Large Onion - Diced
- 1/2 Lb Mushrooms - Sliced
- 1 - Carrot - Julienne slice
- 3 - Green Onions - Sliced
- 1 Cup Peas
- - - Tamari (or Soya Sauce)
Directions
Directions
- Cook rice the day before serving and refrigerate.
- In a LARGE non-stick skillet, sauté the ginger, garlic, onion, mushrooms and any other veggies that need precooking for about 5 minutes.
- Transfer to a bowl.
- Dry off the bottom of the skillet, return to medium-high heat and add rice.
- Dry fry it for a while, until some of it turns golden brown.
- Then add back the cooked veggies, green onions and peas.
- Sprinkle with soy sauce to taste and mix all well.
- Heat thoroughly.
Nutrition
Per serving · 6 servingsCalories
290
Fat
3.5 g
Saturated fat
0.5 g
Carbohydrates
58 g
Sugar
2 g
Fiber
4 g
Protein
9 g
Sodium
600 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Cups Brown Rice
- 1 Tsp Ginger - Minced
- 1 Tsp Garlic - Minced
- 1 Large Onion - Diced
- 1/2 Lb Mushrooms - Sliced
- 1 - Carrot - Julienne slice
- 3 - Green Onions - Sliced
- 1 Cup Peas
- - - Tamari (or Soya Sauce)
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