R & S: Shredded Veggie Rice

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* Exported from MasterCook *

 

Shredded Veggie Rice

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 small onion -- shredded

1 large carrot -- shredded

1 whole zucchini -- shredded

1 whole yellow squash -- shredded

2 whole scallion -- trimmed and minced

1 large garlic clove -- minced

2 teaspoons grated fresh ginger

3 cups cold cooked long-grain brown or white rice

2 tablespoons tamari or other soy sauce

 

Heat the oil in a large skillet over medium heat until hot. Add the onion,

carrot, zucchini, yellow squash, scallions, garlic and ginger and stir-fry until

the vegetables are beginning to soften, about 2-4 minutes. Add the rice and

tamari and cook, stirring and breaking up any clumps of rice unitl the rice is

heated through, about 3 minutes. Serve hot.

 

Source:

" Rice & Spice "

 

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Per Serving (excluding unknown items): 65 Calories; 4g Fat (46.9% calories from

fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 11mg

Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : Yummy! I liked a lot, Felix liked ok.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0