• Rita Winthrop

Homemade Veggie Stir Fry

Ya want to know why I love stir fry? Its really very simple. Its mostly because you can literally put ANYTHING in it. Any veggie, any protein, rice, quinoa, cauliflower rice, or no grain at all.. Peppers, onions, carrots, mushrooms, broccoli, chicken, beef, shrimp, tofu, you name it. I also love it, mostly because it takes no time at all, and is perfect for an end of the week meal when you have little let in your fridge or freezer. All in all, this probably takes more time to cook the grain, than it does to actually pull everything together for the rest of the recipe.


Its also great if you have leftover quinoa or rice, because you definitely want it to be cold, and even slightly dried out before adding it to the mix. If I know I'm feeling to have stir fry, I'll try to make the rice a few hours before or the day before if I have time. There is, of course, nothing wrong with prepping it right before, just make sure to rinse it with cold water to clean off any extra starch before adding it to your veggie mix, otherwise it'll get gummy. That kind of crispness you get from take out stir fry is from rice not being so starchy, and rinsing it makes sure to remove it.

Start first with sauteing your hardier veggies - onions, peppers, carrots in a little olive oil and minced garlic. As everything begins to soft, the onions start to become translucent, you're in good shape to scramble an egg (or two) if you'd like. I will push the veggies out of the way to create an open space in the middle of the pan. In a small bowl, quickly scramble two eggs with some curry powder, and pour into the pan. Scramble slightly - its okay if the veggies touch it as well. Once its mostly scrambled, add the remainder of your veggies. I've used broccoli, peas and mushrooms (some frozen, but slightly thawed in the microwave) and stir it all together. If you have a protein like chicken or shrimp, now is a good time to add it - but make sure its cooked before you add it. (This is a great recipe to do with leftovers, don't forget!)


The last important steps in the stir fry before adding the sauce is to add in the rice. I again, try to make a space so that the rice can touch the base of the pan - allowing it to slightly crisp and brown. Stir pretty frequently after the first few minutes. The last step, in a small bowl is to whisk together the sauce: rice vinegar, sriracha, soy sauce or tamari, minced ginger, sesame oil and sesame seeds. Make note here - I have not used ANY added salt or pepper. There's enough flavor and sodium from everything else in here. Pour the sauce all over the veggies and rice and coat completely. And that is it! Top with some more sriracha if you like the heat, sesame seeds and freshly chopped cilantro.


And not for nothing, just like takeout is great (cold) the next day, this one is just as good, if not better the next day too.


Homemade Veggie Stir Fry (GF/DF)

Prep Time: 15 minutes (plus added time to cook protein or rice if need be)

Cook Time: 20 minutes


Ingredients

  • 1 cup chopped carrots

  • 1 cup broccoli florets

  • 1 cup peas

  • 1 cup sliced peppers

  • 1 cup sliced mushrooms

  • 1 tablespoon olive or avocado oil

  • 1 tablespoon minced garlic

  • 1/2 cup minced onion

  • 2 eggs

  • 1 tablespoon curry powder

  • 1 tablespoon rice vinegar

  • 1 tablespoon sriracha

  • 3 tablespoons soy sauce or tamari

  • 1 teaspoon minced ginger

  • 1 teaspoon sesame oil

  • 2 teaspoons sesame seeds

  • 2 cups cooked rice (or cauliflower rice/quinoa)

  • Optional: Chopped cilantro to top

Directions

  1. **Prep protein and rice or grains in advance if you can, or factor this in before you make this meal.

  2. In a saute pan (or wok if you have one) heat olive oil and brown garlic for 2-3 minutes over medium to high heat.

  3. Add in chopped carrots, peppers and onions - cook 3-5 minutes until onions become translucent and veggies become soft.

  4. In a small bowl, scramble eggs and curry powder. Push veggies to the side and pour in the eggs, scramble until cooked.

  5. Add in remaining veggies (and protein if you're using it) and cook through. Another few minutes depending on what veggies you have.

  6. Add in rice and allow to brown slightly and then stir frequently until everything is mixed.

  7. In a small bowl, mix together sauce. Rice vinegar, sriracha, soy sauce or tamari, minced ginger and sesame seeds. Pour all over veggie and rice mixture and mix thoroughly.

  8. Serve hot with more sriracha, sesame seeds or fresh chopped cilantro.


xx

Rita

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newport, ri