Brown Rice Veggie Stir Fry Recipe

Ingredients

2 tablespoons water2 tablespoons reduced-sodium soy sauce1 tablespoon olive oil1 cup sliced zucchini1 cup shredded cabbage1/2 cup sliced fresh mushrooms1/2 cup chopped onion1 cup cooked brown rice1/4 cup diced fresh tomato1/4 cup grated carrot2 tablespoons slivered almonds

Preparation

In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.