Basic Stir Fried Rice

This is a delicious way to use up leftovers!

1 Tbsp. sunflower or olive oil

1 clove garlic, minced or pressed

½-1 tsp. grated ginger, to your taste

2 c. small-diced sweet flavored veggies like carrots, red pepper, broccoli stem

1½ -2 c. brown rice, cooked and chilled (leftover is perfect)

2-3 spring onions, chopped

½ c. fresh or thawed frozen peas

Tamari (or soy sauce)

Saute the garlic and ginger in 1 Tbsp. oil for about a minute, then add crunchy carrots and/or other sweet veggies that you’re using. Continue cooking for another 1-2 minutes. Add the rice and green onions and cook, stirring often for about 2 minutes more. Finally, add peas and 1-2 tsp. of tamari, and stir to warm the peas. Taste and add more tamari if you wish.

Variation: adding egg

Beat an egg. Add 1 tsp. ghee or oil to a small hot skillet, then pour in egg, swirling around so that the egg forms a flat pancake on the bottom of the skillet. Allow to set (should take a minute or less), then flip and cook another 30 seconds, or until it’s cooked. Remove from skillet, and cut into little strips (made easier if you cut the egg pancake into quarters, stack the quarters, and cut several at once). Add egg pieces to stir fry at the same time as the peas.

Variation: Substitute greens for diced veggies and peas

Remove stems from kale, beet or turnip greens, chard or spinach. Rough-chop the leaves (you’ll want to end up with ¼-½ lb., depending on how “leafy” you want your dish).

If you’re using a sturdy green, like kale, put chopped leaves in a bowl, drizzle with 1 tsp. oil and massage for about a minute with your hands to soften them.

Add the greens after sauteeing the garlic and ginger instead of the diced veggies; cook, tossing often, just until they’ve started to wilt. Then continue with rest of recipe (omitting the peas).

Recipe created or adapted by Liz Talley, Urban Graze

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