1 tbsp vegetable oil
8 garlic cloves, minced
1 cup broccoli florets
3 cup mushrooms, sliced
2 cup thai rice, cooked, chilled or long, grain
4 tsp fish sauce, or soy
1/2 tsp granulated sugar
1/4 tsp pepper
1/4 cup fresh coriander, chopped
10 slice cucumber, thin slice
2 green onions, halved lengthwise
1/2 lime, cut in wedges
A Recipe for
Iron-Rich: Thai Fried Rice
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This Recipe for Iron-Rich: Thai Fried Rice is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Iron-Rich: Thai Fried Rice from the recipe cookbook of Recipes-to-go (Asian)
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In large non-stick skillet, heat oil over medium-high heat; cook
garlic and broccoli for about 1 minute or until garlic is golden.
Add mushrooms; stir-fry 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 1-2 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 1-1/3 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
Serves: 2
Iron-Rich: Thai Fried Rice Recipe brought to you by Recipes To-Go