Recipe Source: Deliciously Healthy Family Meals
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
15 minutes |
4 servings |
about 1 C rice and vegetables |
1 Tbsp canola oil
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1 Tbsp fresh garlic, minced (about 3 cloves) (or 1 tsp dried)
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1 tsp fresh ginger, minced (or ¼ tsp dried)
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1 Tbsp scallions (green onions), rinsed and minced
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½ C canned sliced water chestnuts, drained
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2 C cooked mixed vegetables (or ½ bag frozen stir-fry vegetable mix) (Leftover Friendly)
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2 C cooked brown rice (Leftover Friendly)
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1 Tbsp lite soy sauce
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1 tsp sesame oil
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Directions
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1
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Heat canola oil in a large wok or sauté pan over medium heat. Add garlic, ginger, and scallions, and cook until fragrant, about 1 minute.
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-
2
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Add water chestnuts, and continue to cook until they begin to soften, another 1–2 minutes.
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-
3
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Add vegetables, and toss until heated through, about 2–3 minutes (or up to 5 minutes for frozen vegetables).
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4
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Add rice, and continue to cook until hot, about 3–5 minutes.
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5
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Add soy sauce and sesame oil. Toss well, and serve.
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This recipe tastes best when prepared using leftover cold rice. If you don't have leftover cooked vegetables, see basic cooking instructions.
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