Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
8 Garlic cloves, minced
1 c Broccoli florets
3 c Mushrooms, sliced
2 c Thai rice, cooked, chilled
- or long grain
4 ts Fish sauce, or soy
1/2 ts Granulated sugar
1/4 ts Pepper
1/4 c Fresh coriander, chopped
10 sl Cucumber, thin slice
2 Green onions,
-halved lengthwise
1/2 Lime, cut in wedges

In large non-stick skillet, heat oil over medium-high heat; cook
garlic and broccoli for about 1 minute or until garlic is golden.

Add mushrooms; stir-fry for about 5 minutes or until broccoli turns
bright green and mushrooms are softened.

Stir in rice; cook, pressing rice against side of wok with back of
spoon, for 2 minutes or until heated through.

Stir in fish sauce and sugar; cook for 1-2 minutes or until coated.

Divide between 2 plates. Sprinkle with pepper and coriander. Place
cucumber slices around edges. Garnish with green onions. Serve with
lime wedges.

TIP: for two cups of Thai rice, rinse 2/3 cup rice under cold running
water until water runs clear. In saucepan, bring rice and 1-1/3 cups
water to boil. Cover and reduce heat to low; simmer for 20 minutes.
Per serving: calories [about] 395 Protein [g] 11, fat [g] 8,
carbohydrate [g] 71, Good source of iron Source: Canadian Living Test
Kitchen, Canadian Living [magazine] Feb 96
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