This recipe is easy to make and sugar snap peas are a good source of Vitamin C.
Ingredients
2 teaspoons vegetable oil
2 cups sugar snap peas, trimmed
1/2 cup chopped onion
1/2 cup thinly sliced celery
1 cup thinly sliced mushrooms
2 cups cooked brown rice
2 tablespoons light soy sauce
Directions
Heat oil inl arge non-stick skillet or wok over medium heat.
Add vegetables. Cook and stir for 2 minutes.
Add rice and soy sauce. Continue cooking and stirring 2 minutes longer or
until thoroughly heated. Remove from heat and serve immediately.
Serves 4.
Nutrition Facts
Serving Size: 1/4 of recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 162
% Daily Value
Total Fat: 3 g
5%
Saturated Fat: Trace Amounts
2%
Cholesterol: 0 mg
0%
Sodium: 317 mg
13%
Carbohydrate: 29 g
10%
Dietary Fiber: 3 g
13%
Protein: 4 g
9%
Vitamin A
1%
Vitamin C
36%
Folacin
8%
Calcium
4%
Iron
9%
Potassium
7%
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
