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Yields:
4 servings
Prep Time:
5 mins
Cook Time:
10 mins
Meal Type:
Main Dishes
Rating:
Average FatSecret member ranking fatsecret members overall average rating

Vegetable Stir Fry with Brown Rice

A quick and tasty veggie stir fry that will remind you of your favorite Chinese restaurant.

Ingredients

Directions

  1. Add sunflower oil to wok or deep frying pan/skillet.
  2. Heat wok on high for a few minutes, until smoke starts coming off the bottom.
  3. Put a tablespoon of soy sauce in the oil. Pick up the wok and move the oil and soy sauce to coat.
  4. Prepare brown rice.
  5. Add frozen Asian vegetables to wok (expect some steam).
  6. While vegetables are cooking, mix chicken broth in a bowl with a tablespoon of soy sauce and corn starch. Mix with a fork until it looks cloudy and nearly white.
  7. Once vegetables are no longer frozen, add the mixture to the wok. Make sure to stir before adding so the corn starch does not coagulate. This will create a nice thick brown sauce.
  8. Once the sauce is properly thickened (only a few minutes), the dish is done. Serve it with the brown rice and enjoy.
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Nutrition summary:

There are 251 calories in 1 serving of Vegetable Stir Fry with Brown Rice.
Calorie break-down: 36% fat, 52% carbs, 13% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
251
 
% Daily Values*
Total Fat
9.66g
15%
Saturated Fat
0.808g
4%
Trans Fat
-
Polyunsaturated Fat
4.543g
Monounsaturated Fat
1.49g
Cholesterol
0mg
0%
Sodium
380mg
16%
Total Carbohydrate
31.6g
11%
Dietary Fiber
3.5g
14%
Sugars
2.08g
Protein
7.7g
Vitamin D
-
Calcium
170mg
17%
Iron
4.14mg
23%
Potassium
122mg
3%
Vitamin A
800IU
16%
Vitamin C
18.0mg
30%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
13%
of RDI*
(251 calories)
13% of RDI
Calorie Breakdown:
 
Carbohydrate (51%)
 
Fat (36%)
 
Protein (13%)
* Based on a RDI of 2000 calories


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