Serves: 4
Total Calories: 882

3 tablespoons olive oil
1 1/2 teaspoons finely chopped garlic
3 ounces small broccoli florets (about 1 cup)
3/4 cup sliced onion
2/3 cup sliced snow pea
2/3 cup diced tomato
1/4 cup diced mushrooms
1/4 cup julienned carrot
1/4 cup diced celery
1/4 cup diced red bell pepper
4 cups Cooked White Rice or cooked brown rice
2 tablespoons oyster sauce
1 1/2 tablespoons Thai fish sauce
1 teaspoon black pepper
2 tablespoons diced scallion
1/4 cup thinly sliced leek

Heat olive oil in a large skillet over high heat. Add garlic and sauté until lightly browned, about 1 minute. Add broccoli, onions, snow peas, tomatoes, mushrooms, carrots, celery, and bell pepper and stir fry for 1 minute. Add rice, oyster sauce, fish sauce, and black pepper and cook, stirring constantly, 3 minutes. Transfer to a serving platter and sprinkle with scallions and leeks and serve.

Nutritional Facts:

Serves: 4
Total Calories: 882
Calories from Fat: 90

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Pasta
Panang Curry Pasta with Pine Nuts and Basil
Pad Thai
Santa Fe Chili Pasta
Lard-Na Noodles
Red Noodles
Chicken Noodles Alfonse
Spicy Mint Noodles
Vegetarian Noodles
Seafood Pasta with Curry Cream Sauce
Curry Fried Rice
Pineapple Fried Rice
Spicy Mint Fried Rice
Duck Fried Rice
Vegetarian Fried Rice
Black Olive Fried Rice
Bangkok Jambalaya