Directions:
- Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes.
- In a large skillet heat oil until hot but not smoking over medium heat.
- Add carrots and stir fry for 1 minute.
- Add broccoli and squash stir fry for 2 minutes.
- Sprinkle with garlic powder and ginger.
- Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender.
- Mix together water and cornstarch. Add to veggie mixture; stir until thickened.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.44 Kcal (1107 kJ) | ||
| Calories from fat | 35.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 6% | |
|---|---|---|---|
| Sodium | 860.17mg | 36% | |
| Potassium | 476.32mg | 10% | |
| Total Carbs | 48.01g | 16% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 7.09g | 14% | |
| Vitamin C | 73.6mg | 123% | |
| Iron | 3.8mg | 21% | |
| Calcium | 61.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 75.63 Kcal (317 kJ) | ||
| Calories from fat | 10.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 6% | |
|---|---|---|---|
| Sodium | 246mg | 36% | |
| Potassium | 136.22mg | 10% | |
| Total Carbs | 13.73g | 16% | |
| Sugars | 0.93g | 13% | |
| Dietary Fiber | 1.04g | 15% | |
| Protein | 2.03g | 14% | |
| Vitamin C | 21mg | 123% | |
| Iron | 1.1mg | 21% | |
| Calcium | 17.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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