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This tasty version of a take-out favorite can be made in a snap with quick-cooking brown rice.
In wok or large, deep skillet, heat oil over medium-high heat. Add onion, garlic and ginger and stir-fry 3 minutes. Add 2 Tbs. water and cabbage.
Cover and cook, stirring occasionally, until cabbage is tender, 5 to 7 minutes.
Add mixed vegetables and scallions, and stir-fry just until tender, about 3 minutes. Stir in rice and sesame oil if using. Season to taste with soy sauce and pepper. Stir-fry 2 to 3 minutes. Serve immediately.
- Calories 260
- Carbohydrate Content 48 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 7 g
- Protein Content 7 g
- Saturated Fat Content 1 g
- Sodium Content 50 mg
- Sugar Content 0 g