Asian

Vegetable Stir Fry with Brown Rice is for Dinner.

Vegetable Stir Fry with Brown Rice takes 30 minutes to prepare.

Vegetable Stir Fry with Brown Rice takes 45 minutes to cook.

Vegetable Stir Fry with Brown Rice makes 2 servings.

The ingredients for Vegetable Stir Fry with Brown Rice are:

1 cup brown rice, cooked
1/2 yellow or white medium onion, diced
1 broccoli stalk, cut into florets
1/2 cup frozen peas
1 clove garlic, minced
3 tsp fresh grated ginger
2 carrots, peeled and diced
3 egg whites, beaten
dash of salt and pepper
1 cup sliced mushrooms (shiitake or baby bella)
1 tbs. peanut oil
1 tbs. soy sauce (low-sodium can be substituted)

Here is how you make Vegetable Stir Fry with Brown Rice:

Cook the brown rice according to manufacturer's instructions, with a dash of salt and a pat of unsalted butter, if desired.In a large wok, or non-stick sautee pan, heat up the peanut oil on med-high heat, about 45 seconds. When pan is hot, add onion,ginger and garlic. Sautee about 2 min, then add broccoli, carrots, and mushrooms. Cook until tender, but firm, while stirring, 3-4 minutes. Then pushing vegetables off to the side, add egg and stir fry until no longer translucent. Add into the mix, adding soy sauce and thawed peas. Stir together until heated through and serve!Number of Servings: 2Recipe submitted by SparkPeople user COFFEEFELIX.

The nutritional information for Vegetable Stir Fry with Brown Rice is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 331.7

• Total Fat: 10.1 g
• Cholesterol: 0.0 mg
• Sodium: 661.6 mg
• Total Carbs: 63.1 g
• Dietary Fiber: 12.1 g
• Protein: 19.2 g

Vegetable Stir Fry with Brown Rice is Asian cuisine.

The dietary needs meet for Vegetable Stir Fry with Brown Rice is Low Fat