Stir-Fried Brown Rice and Vegetables
Yield: 4 Servings
Categories: Asian, Side dishes
1 c Brown rice 1 tb Chicken bouillon granules 3 tb Vegetable oil; divided 1 c Carrots; thinly sliced 3 Green onions; sliced 1 md Garlic clove; minced 1 lg Green pepper; sliced in thin 1 c Zucchini; thinly sliced 1 c Mushrooms; thinly sliced 1/2 c Slivered almonds 4 tb Soy sauce; up to 5 t Recipe by: From the personal files of CherAn Cook rice several hours before serving. Cook according to package directions, adding bouillon to water. Heat 1 tablespoon oil in wok or skillet over high heat. Add carrots, stir fry about 1 minute. Add onions, garlic and green pepper. Stir fry one minute. Add more oil as needed. Add zucchini, mushrooms and almonds. Stir fry about 2 minutes or until vegetables are barely tender-crisp. Add rice and stir to separate grains and heat through. Season to taste with soy sauce. Serves 4-6.