Iron-rich: thai fried rice

1. In large non-stick skillet, heat oil over medium-high heat; cook garlic and broccoli for about 1 minute or until garlic is golden.
2. Add mushrooms; stir-fry for about 5 minutes or until broccoli turns bright green and mushrooms are softened.
3. Stiri in rice; cook, pressing rice against side of wok with back of spoon, for 2 minutes or until heated through.
4. Stir in fish sauce and sugar; cook for 1-2 minutes or until coated.
5. Divide between 2 plates.
6. Sprinkle with pepper and coriander.
7. Place cucumber slices around edges.
8. Garnishi with green onions.
9. Serve with lime wedges.
10. Tip: for two cups of thai rice, rinse 2/3 cup rice under cold running water until water runs clear.
11. In saucepan, bring rice and 1-1/3 cups water to boil.
12. Cover and reduce heat to low; simmer for 20 minutes.
13. Per serving: calories [about] 395 protein [g] 11, fat [g] 8, carbohydrate [g] 71, good source of iron.