Recipe - Stir-Fried Brown Rice And Vegetables

1 cup Brown rice
1 tablespoon Chicken bouillon granules
3 tablespoon Vegetable oil; divided
1 cup Carrots; thinly cut or sliced up
3 Green onions; cut or sliced up
1 md Garlic clove; minced
1 lg Green pepper; cut or sliced up in thin
1 cup Zucchini; thinly cut or sliced up
1 cup Mushrooms; thinly cut or sliced up
One half cup Slivered almonds
4 tablespoon Soy sauce; up to 5 t

Recipe by: From the personal files of CherAn Cook rice several hours before
serving. Cook according to package directions, adding bouillon to water.
Heat 1 tablespoon oil in wok or skillet over high heat. Add carrots, stir
fry about 1 minute. Add onions, garlic and green pepper. Stir fry one
minute. Add more oil as needed. Add zucchini, mushrooms and almonds. Stir
fry about 2 minutes or until vegetables are barely tendercrisp. Add rice
and stir to separate grains and heat through. Season to taste with soy
sauce.

Serves 46.
Posted to MMRecipes Digest by "deborah kuhnen" debkuhnen@email.msn.com
on Feb 24, 1998