Recipe Source: Deliciously Healthy Family Meals
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| Prep time | Cook time | Yields | Serving Size |
| 10 minutes | 15 minutes | 4 servings | about 1 C rice and vegetables |
| 1 Tbsp canola oil | | 1 Tbsp fresh garlic, minced (about 3 cloves) (or 1 tsp dried) | | 1 tsp fresh ginger, minced (or ¼ tsp dried) | | 1 Tbsp scallions (green onions), rinsed and minced | | ½ C canned sliced water chestnuts, drained | | 2 C cooked mixed vegetables (or ½ bag frozen stir-fry vegetable mix) (Leftover Friendly) | | 2 C cooked brown rice (Leftover Friendly) | | 1 Tbsp lite soy sauce | | 1 tsp sesame oil | | | | calories | 179 | | Total fat | 6 g | | Saturated fat | 1 g | | Cholesterol | 0 mg | | Sodium | 113 mg | | Total fiber | 2 g | | Protein | 4 g | | Carbohydrates | 29 g | | Potassium | 88 mg | | Vitamin A | 4% | | Vitamin C | 15% | | Calcium | 2% | | Iron | 4% | | Percent Daily Values are based on a 2,000 calorie diet. | |
Directions -
| 1 | Heat canola oil in a large wok or sauté pan over medium heat. Add garlic, ginger, and scallions, and cook until fragrant, about 1 minute. | -
| 2 | Add water chestnuts, and continue to cook until they begin to soften, another 1–2 minutes. | -
| 3 | Add vegetables, and toss until heated through, about 2–3 minutes (or up to 5 minutes for frozen vegetables). | -
| 4 | Add rice, and continue to cook until hot, about 3–5 minutes. | -
| 5 | Add soy sauce and sesame oil. Toss well, and serve. | |
This recipe tastes best when prepared using leftover cold rice. If you don't have leftover cooked vegetables, see basic cooking instructions. _______________
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