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VEGETABLE
FRIED RICE
Preparation
time: 15 minutes | Cooking time: 15 minutes
You will
need to cook about 2/3 cup long grain rice
for this recipe.
1 clove harlic,
crushed
1 teaspoon finely grated fresh ginger
2 tablespoons water
1 medium carrot, chopped finely
1/2 small red bell pepper, chopped finely
2 small zucchini, chopped finely
1 cup cooked long grain rice
2 tablespoons salt-reduced soy sauce
3 green onions, chopped finely
2 tablespoons finely chopped fresh coriander
leaves
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Combine garlic,
ginger and the water in wok or large nonstick
frying pan; cook over heat until ginger is soft.
Add carrot, bell pepper and zucchini; cook for
5 minutes. Stir in remaining ingredients; stir
over heat until heated through.
Serves 2.
Per serving: 0.7g
fat; 174 calories.
STORE: Recipe can
be made 3 hours ahead and refrigerated, covered.
Reheat gently.
The Healthy Heart
Cookbook, The
Australian Women's Weekly Cookbooks
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