Ingredients
- 2 tablespoons vegetable oil
- 1 onion, minced
- 1 clove garlic, minced
- 2 stalks celery, diced
- 8 ounces mushrooms, sliced
- 2 cups bean sprouts, chopped
- 2 cups cooked rice
- 2 tablespoons lite soy sauce
Directions
Heat vegetable oil over medium-high heat in a large skillet or wok. Add onion, garlic, celery and mushrooms and stir-fry 5 minutes. Add the bean sprouts, rice and soy sauce. Cook until rice is heated and serve.
Serves 4
Nutrition Per Serving
Calories 121
Protein 2.5 g
Carbohydrates 20.4g
Fat 2.3g
Saturated Fat 0.6g
Cholesterol 0.0g
Sodium 105.8 mg
Potassium 109.2 mg
Dietary Fiber 0.4g
Percent US RDA Per Serving
Protein 4%
Vitamin A 0%
Vitamin C 3%
Thiamine 6%
Riboflavin 1%
Niacin 9%
Calcium 2%
Iron 7%
Vitamin B6 8%
Vitamin B12 0%
Folacin 5%
About the Author
George Reynolds
Nature Jim's Sprouts Owner and CEO
Since 1996, George has been working hands on with all thing’s spouts, sprouting and sprouting seeds. He is also a natural health and well-being enthusiast who believes in the power of good health habits. George’s focus on healthy food, nutrition and exercise aligns perfectly with his many years of professional experience as the President of Nature Jim’s Sprouts and Reynolds Industries.
George firmly believes in the health benefits of sprouts and makes them a part of his daily diet. His favorite way to eat sprouts is raw and on sandwiches and salads.
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