Stir-Fried Vegetables with Rice

Stir-fried vegetables with brown rice is a dish low in fat and rich in vitamins. It is prepared quickly, so the vegetables retain most of their vitamins and flavor.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 dl Rice, brown

  • 0.5 teaspoons Salt, table

  • 6 dl Water

  • 2 spoons Oil, olive

  • 3 pieces Shallot

  • 250 g Broccoli, fresh

  • 1 piece Bell pepper, red, fresh

  • 250 g Mushrooms, mushrooms, fresh

  • 2 piece Carrot, fresh

  • 2 spoons Soy sauce, shoyu

Steps

  1. Cook the rice and keep it warm.

  2. Clean, wash, and dry the vegetables. Clean the mushrooms and rinse them quickly. Separate the broccoli into smaller florets, slice the bell pepper into thin strips, quarter the mushrooms and spring onions, and dice the carrots. Slice the green onion stalks diagonally and set aside for garnish.

  3. Heat oil in a deep pan or wok. Add the spring onions and stir-fry for about 2 minutes. Add the remaining vegetables and stir-fry for 3 minutes, then add the soy sauce and simmer on medium heat for another 8 minutes or until the vegetables are cooked but still firm. Add the cooked rice to the wok, quickly mix, and remove from heat.

  4. Divide the rice onto plates, garnish with the sliced green onion stalks, and serve.

Nutrition Information (Per 100g)

  • Calories: 57.78 kcal
  • Fat: 2.64 g
    • Saturated Fat: 0.26 g
  • Carbohydrates: 6.2 g
    • Sugars: 1.06 g
  • Protein: 1.85 g
  • Fiber: 1.19 g