1)place all ingredients in a blender for one minute on low setting.
1)Place vegetables in a large non reactive bowl and stir on the teriyaki sauce
2)Refrigerate for 20 minutes
3)After 20 minutes remove vegetables from refrigerator and the teriyaki sauce into a separate bowl
4)Heat up a large frying pan to a medium high heat and add 1 tablespoon of peanut oil
5)Add vegetables to frying pan
6)Add the second tablespoon of peanut oil. Allow to simmer for 3 to 4 minutes mixing occasionally
7)Mix in the cooked rice
8)Pour in the teriyaki sauce and mix it in with the rice and vegetables, increase temperature to high
9)After 4 to 5 minutes turn off heat and sprinkle with chopped cilantro
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (731g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 146 (24%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 0mg||0 %|
|Sodium 29922.2mg||1032 %|
|Potassium 1392.2mg||37 %|
|Total Carbohydrate 63.6g||19 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 56.7g|
|Protein 57.4g||82 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 601
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