Recipe Source: Deliciously Healthy Family Meals
Prep time
Cook time
Yields
Serving Size
10 minutes
15 minutes
4 servings
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
179
calories
6 g
Total fat
1 g
Saturated fat
0 mg
Cholesterol
113 mg
Sodium
2 g
Total fiber
4 g
Protein
29 g
Carbohydrates
88 mg
Potassium
4%
Vitamin A
15%
Vitamin C
2%
Calcium
4%
Iron
Percent Daily Values are based on a 2,000 calorie diet.
Directions
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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