Oriental Vegetables & Rice
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
sesame oil
|
|
| 1 | teaspoon |
vegetable oil
|
|
| 16 | ounces |
mixed vegetables
frozen, (broccoli, red sweet, pepper, bamboo shoots,, and straw mushrooms) |
|
| 2 | cups |
rice
cooked |
|
| 1 | x |
soy sauce, tamari
reduced-sodium |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
sesame oil
|
|
| 5 | ml |
vegetable oil
|
|
| 462.4 | ml/g |
mixed vegetables
frozen, (broccoli, red sweet, pepper, bamboo shoots,, and straw mushrooms) |
|
| 473 | ml |
rice
cooked |
|
| 1 | x |
soy sauce, tamari
reduced-sodium |
*
|
Directions
Heat oils in large skillet over medium-high heat.
Add vegetables; stir-fry several minutes.
Add rice and 1 tablespoon soy sauce; cook and stir until rice is heated, gently separating grains.
Serve with additional soy sauce, if desired.
