2 Tbsp. Cilantro & Red Onion Olive Oil
1 carrot, diced
6 mushrooms, sliced
1 green bell pepper, diced
1 Tbsp. Metro Chef Basil Ginger Chicken Rub
4 c. cooked rice
1/4 cup Maple Balsamic
4 green onions, sliced
½ c. fresh or frozen peas
In a wok or large fry pan, heat olive oil over medium-high heat. Stir-fry carrots, mushrooms and green peppers with Basil Ginger Chicken Rub for 2 minutes, tossing frequently.
Add cooked rice and stir vigorously until heated through. Add Maple Balsamic, onions and green peas. Stir until heated through and serve immediately.
*Tested in Asian Cooking Class