2-3 tbsp. water
2-3 tbsp. soy sauce
1 tbsp. oil
1 c. sliced zucchini, cut 1/4" thick
1 c. shredded cabbage
1/4 c. quartered mushrooms
1/4 c. chopped onion
1/2 c. cooked brown rice, room temperature
1/4 c. chopped tomato
1/4 c. grated carrot
Garnish toasted slivered almonds

Heat water, soy sauce and oil in skillet or wok. Add zucchini, cabbage, mushroom and onion; stir fry for 3 minutes. Blend in rice. Cover and heat through about 5 minutes. Stir in tomato and carrot and continue cooking about 1 minute. Garnish with almonds. Serves 6.