Wednesday, May 8, 2013

Vegetable Fried Rice

Vegetable Fried Rice
1-2 Tbsp oil or 1/4 cup vegetable broth
1 cup finely diced broccoli
1 cup finely diced carrots
1 cup finely diced red, yellow, or orange bell pepper
1 cup peas, frozen
1 cup finely diced onion, or green onions thinly sliced
2 cups fresh mushrooms, sliced
1 1/2 tsp ground ginger
2 tsp minced garlic
4 cups cooked brown rice, cooled
1/4 cup soy sauce (gluten free if needed) optional

Heat oil or broth in a large skillet over medium-high heat. Add all vegetables except peas. Saute 3-5 minutes. Add peas, ginger, and garlic. Cook another minute or so. Stir in brown rice to heat. Add more broth as needed and soy sauce if choosing. I like to offer soy sauce on the side for each person to add as they please.  This also allows me to use this mixture in soups and salads throughout the week. 

This recipe has become a staple at my house, I double the recipe so I have lots available in the refrigerator to use all week.  

 Add 5 points for each cup when prepared without oil for weight watcher points.

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