Name: Colorful Fried Rice
Yield: 4 servings
Ingredients: 3 Tbsp. sesame seed; 3 Tbsp. salad oil; 1 c. thinly sliced carrots; 1 medium onion, sliced thinly and separated into rings; 2 cloves garlic, minced; 1 large green pepper, cut into thin strips; 1 c. each: thinly sliced zucchini and mushrooms; 2 c. bean sprouts; 1 c. hot cooked brown rice; 1 tsp. grated fresh ginger; 1/4 c. soy sauce; 3 Tbsp. fresh coriander (cilantro)

Servings: 4 persons

3 Tbsp. sesame seed
3 Tbsp. salad oil
1 c. thinly sliced carrots
1 medium onion, sliced thinly and separated into rings
2 cloves garlic, minced
1 large green pepper, cut into thin strips
1 c. each: thinly sliced zucchini and mushrooms
2 c. bean sprouts
1 c. hot cooked brown rice
1 tsp. grated fresh ginger
1/4 c. soy sauce
3 Tbsp. fresh coriander (cilantro)

1
Spread sesame seed in a small frying pan over medium heat. Cook, shaking pan often, until seed is golden (about 2 minutes); set aside.
2
Prepare remaining ingredients before you begin cooking.
3
Heat 1 tablespoon oil in a wok or wide frying pan over high heat.
4
Add carrots; stir-fry (cook, stirring constantly) for 1 minute.
5
Mix in onion, garlic and green pepper; stir-fry for 1 minute more.
6
Add more oil as needed.
7
Add zucchini and mushrooms; stir-fry until all vegies are just tender-crisp (about 2 more minutes).
8
Mix in bean sprouts and rice; cook, stirring, until heated through.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Colorful Fried Rice

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