Recipe Source: Deliciously Healthy Family Meals
||about 1 C rice and vegetables
1 Tbsp canola oil
1 Tbsp fresh garlic, minced (about 3 cloves) (or 1 tsp dried)
1 tsp fresh ginger, minced (or ¼ tsp dried)
1 Tbsp scallions (green onions), rinsed and minced
½ C canned sliced water chestnuts, drained
2 C cooked mixed vegetables (or ½ bag frozen stir-fry vegetable mix) (Leftover Friendly)
2 C cooked brown rice (Leftover Friendly)
1 Tbsp lite soy sauce
1 tsp sesame oil
Percent Daily Values are based on a 2,000 calorie diet.
Heat canola oil in a large wok or sauté pan over medium heat. Add garlic, ginger, and scallions, and cook until fragrant, about 1 minute.
Add water chestnuts, and continue to cook until they begin to soften, another 1–2 minutes.
Add vegetables, and toss until heated through, about 2–3 minutes (or up to 5 minutes for frozen vegetables).
Add rice, and continue to cook until hot, about 3–5 minutes.
Add soy sauce and sesame oil. Toss well, and serve.
This recipe tastes best when prepared using leftover cold rice. If you don't have leftover cooked vegetables, see basic cooking instructions.
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