There once was a time when my husband and I were poor
college kids just trying to prove our parents wrong and make it. I’m pretty
sure during that time we had stir fry of some kind at least twice a week. Every
time I make stir-fry or fried rice I have to reminisce about those days. Anyway
– I’ve progressed from plain white rice, frozen veggies and jarred sauces. I
have now upgraded to brown rice, fresh veggies and homemade sauces. Oh how I’ve
grown.. ha..
1 cup of cooked brown rice
½ cup broccoli, chopped½ cup cauliflower, chopped
¼ cup onion, diced
½ cup yellow squash, chopped
¼ cup mushrooms, chopped
¼ cup water chestnuts, chopped
½ tsp sesame oil
1 Tbsp olive oil
¼ cup water
Sauce
¼ cup GF soy sauce
¼ cup brown sugar
1 garlic clove, minced
½ tsp fresh ginger, minced
- In a large skillet, sauté broccoli, cauliflower, onion, squash, mushrooms and water chestnuts in olive oil. Pour sesame oil into veggies while they are cooking.
- After the veggies have cooked for a few minutes, add in the water to get a little steam to help soften them. Continue cooking the veggies until they are crisp tender, about 20 minutes.
- Meanwhile, combine sauce ingredients until well blended. Once veggies are cooked, add in rice.
- Pour sauce over rice and veggies and cook for an additional 5 minutes for the flavors to mix.
- NOTE: You can really cook whatever vegetables you want in this- add in some zucchini, kale, bean sprouts, corn, etc.
- Also, a sprinkle of some peanuts on top gives it a little extra tasty crunch!
