Stir-Fry Brown Rice And Vegetables - cooking recipe

Ingredients

1 c. brown rice (uncooked)
1 Tbsp. chicken bouillon granules
3 Tbsp. vegetable oil, divided
1 c. thinly sliced carrots
3 green onions, sliced with some green tops
1 medium clove garlic, minced, or a dash of garlic powder
1 large green pepper, sliced in thin strips
1 c. thinly sliced zucchini
1 c. thinly sliced mushrooms
1/2 c. slivered almonds
4 to 5 Tbsp. soy sauce

Preparation

The day or morning before serving, cook rice according to package directions, adding chicken bouillon granules to water. Cool rice completely in refrigerator.