Stir-Fry Vegetables And Rice

Name: Stir-Fry Vegetables And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. cooked Minute rice; 2 c. sliced cabbage; 1 c. sliced carrots; 1 c. bean sprouts; 1 c. water chestnuts; 1 c. broccoli florets; 1/2 red sweet pepper; 1/2 green sweet pepper; 2 Tbsp. vegetable oil; 1/2 c. soy sauce

Eats Now Editorial Team · 783 kcal · General

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Stir-Fry Vegetables And Rice – a delicious recipe with rice, cabbage, carrots, bean sprouts, water chestnuts, broccoli florets. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

3 c. cooked Minute rice
2 c. sliced cabbage
1 c. sliced carrots
1 c. bean sprouts
1 c. water chestnuts
1 c. broccoli florets
1/2 red sweet pepper
1/2 green sweet pepper
2 Tbsp. vegetable oil
1/2 c. soy sauce

1
In a large heavy skillet or wok, stir-fry carrots, cabbage and broccoli for 3 minutes on medium heat in oil.
2
Add rest of vegetables; continue to stir-fry for 1 minute.
3
Add rice and soy sauce.

783

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 c. cooked Minute rice, 2 c. sliced cabbage, 1 c. sliced carrots, 1 c. bean sprouts, and more.

Yes, Stir-Fry Vegetables And Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
783 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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