i made this stir fry out of all vegetables, with minimal amount of oil and it was delicious.
i ate three spring rolls and had baked a batch of joy’s peanut butter chocolate chip cookies. can’t win for losing, people.
more good things: this stir fry was delicious. i wanted to put it in take out boxes and eat it with chop sticks and then open up a fortune cookie.
Vegetable Stir Fried Rice
cold, cooked rice (i used 1 1/2 cups of cooked rice so i could have three days of leftovers for lunch this week)
an egg, beaten
diced white onion
minced garlic cloves
red pepper flakes
diced red bell pepper (medium dice, not fine)
diced yellow bell pepper
sliced yellow squash
thinly sliced carrots
cooked broccoli florets
water chestnuts (optional)
heat some of the olive oil and sesame oil. dump in the onions and cook until lightly softened (i cook all my stir fries over high heat in a wok so this part doesn’t take long at all). add the garlic and ginger and red pepper flakes. cook until fragrant. then add the rest of the veggies (including the water chesnuts if you’d like) and saute these. in another pan, scramble your eggs. add the rice and the eggs back to the stir fried veggies. give them a dousing of soy sauce and fresh pepper. add some frozen peas if you’d like and let those just heat through. serve with some chopped cilantro on top and with some delicious spring rolls.