Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
Pretty basic, boring recipe
Just wondering if you actually tried the recipe. People are raving about how good it is, did you like the taste?
Quick and delicious!
I used red onion and added matchstick carrots. It was beautiful!
Absolutely delicious-very versatile with whatever veg is in fridge. Definitely “a do again”.
This was fantastic!
We loved recipe. Simple to make with fresh vegetables.
I made this last night and had to serve over potatoes as I burned the rice. But it was a delicious flavor combo (though I might add a bit more red pepper next time). Loved the Napa cabbage in it!
This is my husband’s favorite stir-fry! It’s simple, made in about 30-minutes, and tastes delicious! I frequently substitute baby bok choy for the Napa cabbage. I find it makes three adult servings. Great recipe!
So simple, fresh and esy. Love it! It’s my “go to” recipe!
A tasty stir-fry, but doesn’t make a lot. Good for 1-2 people with moderate appetites.
One word. Delicious.