Recipe - Iron-Rich: Thai Fried Rice

1 tablespoon Vegetable oil
8 Garlic cloves, minced
1 cup Broccoli florets
3 cup Mushrooms, cut or sliced up
2 cup Thai rice, cooked, chilled
or long grain
4 teaspoon Fish sauce, or soy
One half teaspoon Granulated sugar
One fourth teaspoon Pepper
One fourth cup Fresh coriander, chopped
10 sl Cucumber, thin slice
2 Green onions,
halved lengthwise
One half Lime, cut in wedges

In large nonstick skillet, heat oil over mediumhigh heat; cook garlic
and broccoli for about 1 minute or until garlic is golden.

Add mushrooms; stirfry for about 5 minutes or until broccoli turns bright
green and mushrooms are softened.

Stir in rice; cook, pressing rice against side of wok with back of spoon,
for 2 minutes or until heated through.

Stir in fish sauce and sugar; cook for 12 minutes or until coated.

Divide between 2 plates. Sprinkle with pepper and coriander. Place cucumber
slices around edges. Garnish with green onions. Serve with lime wedges.

TIP: for two cups of Thai rice, rinse 2/3 cup rice under cold running water
until water runs clear. In saucepan, bring rice and 11/3 cups water to
boil. Cover and reduce heat to low; simmer for 20 minutes. Per serving:
calories [about] 395 Protein [g] 11, fat [g] 8, carbohydrate [g] 71, Good
source of iron Source: Canadian Living Test Kitchen, Canadian Living
[magazine] Feb 96
[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini