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Making stir-fried rice is great way to use up leftover rice. This version is packed with vegetables.




  • Trim stems from mushrooms and discard. Slice mushrooms; set aside.

  • Heat broth in a large nonstick wok or skillet. Add beans, bok choy, carrots, ginger, and garlic to wok; cook and stir for 3 to 4 minutes or until crisp-tender. Add green onions and sprouts to wok; cook and stir for 2 minutes. Add mushrooms to wok; cook and stir for 1 minute more. Add rice, soy sauce, and water to wok; cook for 2 minutes more or until heated through. If desired, garnish with green onion fans or curls. Makes 4 side-dish servings.

Nutrition Facts

156 calories; 1 g total fat; 299 mg sodium. 33 g carbohydrates; 4 g fiber; 6 g protein; 938 RE vitamin a; 16 mg vitamin c; 40 mg calcium; 3 mg iron;


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