Serves: 4
Total Calories: 514
1. In small bowl stir together soy sauce, vinegar, sesame oil and red pepper. Set aside.
2. In large nonstick wok or skillet stir-fry onion, gingerroot and garlic in oil for 2 minutes. Add carrots. Cook and stir for 1 to 2 minutes or until crisp-tender.
3. Stir in bok choy, rice and soy mixture. Cook and stir for 1 to 2 minutes or until heated through. Stir in cereal. Serve immediately.
*Note: if desired, increase crushed red pepper flakes to 1/4 teaspoon.
This Vegetable Fried Rice recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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