Directions:
- Heat oil in a nonstick wok, turn to medium low heat. Add frozen rice, frozen peas, frozen green and yellow beans, frozen corn, and frozen chicken stock. Sprinkle salt and pepper over all. Cover and leave on medium low heat for about 15 minutes or until all is defrosted.
- Raise heat to medium high; stir to mix. Stir in coriander, cumin, cayene, parsley; stir fry for about 5 minutes. Make a slurry with the cornstarch and water, add to wok; stir to mix, add fresh cherry tomatoes, if using; stir fry for a further 5 to 10 minutes or until veggies are cooked to your liking and most of the liquid is thickened and/or absorbed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.61 Kcal (467 kJ) | ||
| Calories from fat | 14.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 2% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 214.27mg | 9% | |
| Potassium | 382.75mg | 8% | |
| Total Carbs | 19.93g | 7% | |
| Sugars | 5.3g | 21% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 5g | 10% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 1.1mg | 6% | |
| Calcium | 25mg | 2% | |
| Amount Per 100 g | |||
| Calories | 53.46 Kcal (224 kJ) | ||
| Calories from fat | 6.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 2% | |
|---|---|---|---|
| Cholesterol | 0.43mg | 0% | |
| Sodium | 102.64mg | 9% | |
| Potassium | 183.34mg | 8% | |
| Total Carbs | 9.55g | 7% | |
| Sugars | 2.54g | 21% | |
| Dietary Fiber | 1.59g | 13% | |
| Protein | 2.4g | 10% | |
| Vitamin C | 8.9mg | 31% | |
| Iron | 0.5mg | 6% | |
| Calcium | 12mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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