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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Feel free to substitute chopped cabbage, halved brussels sprouts, fresh green peas, or other vegetables for the green beans. I substituted with bean sprouts and peas. Ingredients:
1/2 cup water or 1/2 cup vegetable broth |
2 medium carrots, scrubbed or peeled and cut into matchstick pieces |
2 cups green beans, trimmed and cut diagonally in 1 inch pieces |
1 tablespoon peanut oil or 1 tablespoon canola oil or 1 tablespoon vegetable oil |
4 green onions with tops, sliced in 1 inch pieces |
3 cups cold cooked long grain brown rice |
tamari or soy sauce |
Directions:
1. In a large skillet or wok, heat water or broth to boiling.
2. Add carrots and green beans, and simmer, covered, until vegetables are tender.
3. Remove lid and cook until water is evaporated.
4. Transfer vegetables to a dish and add oil to the pan.
5. Stir-fry green onions for 2 minutes.
6. Add rice and stir-fry 2 more minutes.
7. Add cooked vegetables and tamari or soy sauce.
8. Heat through.
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