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.