• 2 tablespoons water
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon olive oil
• 1 cup sliced zucchini
• 1 cup shredded cabbage
• 1/2 cup sliced fresh mushrooms
• 1/2 cup chopped onion
• 1 cup cooked brown rice
• 1/4 cup diced fresh tomato
• 1/4 cup grated carrot
• 2 tablespoons slivered almonds

In a large skillet or wok, combine the water, soy sauce and oil.
Add the zucchini, cabbage, mushrooms and onion; stir-fry for
4-5 minutes or until crisp-tender. Add the rice, tomato and
carrot; stir-fry for 2-3 minutes or until heated through.
Sprinkle with almonds. From: Allrecipes.com