Vegetables Stir-Fry with Rice

Lunch

Ingredients

0.5 green bell pepper

0.5 yellow bell pepper

4 mushrooms

0.5 onion

1 tbsp olive oil

1 carrot

8 string beans

1 tbsp soy sauce*

65 g brown rice

Directions

1. Heat the oil in a frying pan. Add the mixed chopped vegetables and stir well.
2. Cook rice as per package instruction.
3. Keep stirring until vegetables are cooked but still crisp.
4. Add the beans and cook for a further 3–5 minutes.
5. Add the soy sauce and mix thoroughly.
6. Serve stir-fry with rice.

Note:
Pre-cook the night before for lunch on the go.

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