Iron-rich: thai fried rice
Yield: 2 Servings
Ingredients:
- 1 tb Vegetable oil
- 8 Garlic cloves minced
- 1 c Broccoli florets
- 3 c Mushrooms sliced
- 2 c Thai rice cooked chilled - or long grain
- 4 ts Fish sauce or soy
- 1/2 ts Granulated sugar
- 1/4 ts Pepper
- 1/4 c Fresh coriander chopped
- 10 sl Cucumber thin slice
- 2 Green onions -halved lengthwise
- 1/2 Lime
Instructions:
cut in wedges 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
