Feel free to tinker with the vegetables according to the season and your own tastes; snow peas, asparagus, cabbage, and red peppers are a few possibilities. As a side dish this could accompany teriyaki chicken; for a main dish, add some protein (leftover meat, cooked shrimp, small cubes of fried tofu, or scrambled eggs cut into shreds). If you prefer a spicier dish, throw in a pinch of red pepper flakes while cooking the onion mixture, or serve with chile sauce on the side.
| ||3 || Tbsp. vegetable oil |
| ||2 || Tbsp. diced onion |
| ||1 || Tbsp. minced garlic |
| ||1 || Tbsp. minced ginger |
| ||2 || cups broccoli, cut into small pieces |
| ||2 || carrots, peeled and cut into thin circles |
| ||3 || cups cooked rice, cooled |
| ||3 || Tbsp. soy sauce |
| ||1 || Tbsp. rice vinegar |
- Heat the oil in a large nonstick skillet or wok; when hot, add the onion, garlic, and ginger and cook over medium heat, stirring, for a few minutes. Add the broccoli and carrots and stir-fry over medium-high heat, until the vegetables are just tender.
- Add the cooked rice, breaking it up with your hands or a spoon, then add the soy sauce and vinegar. Stir to combine and cook for several minutes, until everything is heated through.
When I make rice, I usually cook a ratio of half long-grain white rice with half long-grain brown rice in the rice cooker. You can use any kind of rice for this recipe as long as it’s not warm or hot: leftover from take-out, white, or brown.
Be sure to read Carrie Floyd’s column on eating your veggies (or not).