Stir Fry Veggies With Rice Recipe

Name: Stir Fry Veggies With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 1/2 cups chopped frozen broccoli, partially thawed; 1 cup julienned carrot; 1 cup yellow squash, cut into small bite sized pieces; 1/4 teaspoon garlic powder; 1/4 teaspoon ground ginger; 1/2 cup chicken broth; 1/2 teaspoon salt; 1 1/2 teaspoons cornstarch; 1 1/2 teaspoons cold water; for rice; 2 cups instant rice; 2 cups chicken broth

Servings: persons

1 tablespoon canola oil
1 1/2 cups chopped frozen broccoli, partially thawed
1 cup julienned carrot
1 cup yellow squash, cut into small bite sized pieces
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 cup chicken broth
1/2 teaspoon salt
1 1/2 teaspoons cornstarch
1 1/2 teaspoons cold water
for rice
2 cups instant rice
2 cups chicken broth

1
Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes.
2
In a large skillet heat oil until hot but not smoking over medium heat.
3
Add carrots and stir fry for 1 minute.
4
Add broccoli and squash stir fry for 2 minutes.
5
Sprinkle with garlic powder and ginger.
6
Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender.
7
Mix together water and cornstarch. Add to veggie mixture; stir until thickened.
8
Serve over rice.

677

kcal

Calories

Fat

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

You need 13 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 1/2 cups chopped frozen broccoli, partially thawed, 1 cup julienned carrot, 1 cup yellow squash, cut into small bite sized pieces, and more.

Yes, Stir Fry Veggies With Rice falls under the Soups & Stews 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.

Stir Fry Veggies With Rice

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