In large non-stick skillet, heat oil over medium-high heat; cook garlic and broccoli for about 1 minute or until garlic is golden.

Add mushrooms; stir-fry for about 5 minutes or until broccoli turns bright green and mushrooms are softened.

Stir in rice; cook, pressing rice against side of wok with back of spoon, for 2 minutes or until heated through.

Stir in fish sauce and sugar; cook for 1-2 minutes or until coated.

Divide between 2 plates. Sprinkle with pepper and coriander. Place cucumber slices around edges. Garnish with green onions. Serve with lime wedges.

until water runs clear. In saucepan, bring rice and 1-1/3 cups water to boil. Cover and reduce heat to low; simmer for 20 minutes. Per serving: calories [about] 395 Protein [g] 11, fat [g] 8, carbohydrate [g] 71, Good source of iron

[magazine] Feb 96

[-=Pam=-] PA_Meadows@msn. Com