This is a very flexible dish, and an excellent way to use up any leftover vegetables. You can easily add meat, seafood, or tofu. Save time by batch cooking your rice in advance and freezing it in an airtight Ziploc® bag. Make it even healthier by using brown rice.
Vegetable Rice Stir-Fry
Quick and easy vegetable rice stir-fry
Servings: 4 servings
Ingredients
- 3 cups cooked steamed rice
- 5 cups vegetables, roughly diced (I used broccoli, red and yellow peppers, celery, onion)
- 1 can mushrooms
- 2 tbsp fresh ginger, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
Sauce
- ¼ cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- ½ tsp chili flakes
Instructions
- In a small bowl, mix the sauce ingredients. Set aside.
- In a wok or large frying pan, heat the olive oil and saute the ginger and garlic for 2 minutes. Add the other vegetables, and cook until tender but still a bit crunchy.
- Add the rice and the sauce mixture. Mix and cook for another 2 minutes. Add more soy sauce to taste.
- Serve warm.
Notes
To save time, cook rice in advance and freeze. Steamed white rice freezes well in airtight Ziploc® bags.
