Name: Stir-Fry of Rice and Vegetables
Yield: Makes 2 Servings
Ingredients: 2½ cups (approximately) cut-up fresh vegetables (such as 1 small red or yellow onion, slivered; 1 red or yellow bell pepper, slivered; 1 diagonally cut carrot; 1 or 2 handfuls of ½- to 1-inch lengths green beans or asparagus; sugar snap or regular peas); 1 teaspoon vegetable oil; 1 large garlic clove, minced; ½ teaspoon minced, peeled, fresh ginger (optional); Optional addition for a main course: slivered leftover chicken, meat, or seafood (about 8 ounces); Salt and freshly ground black pepper, to taste; 3 cups cooked rice (such as long-grain white or brown rice, or basmati); 2 teaspoons flavored oil; 1 tablespoon chopped fresh parsley and/or other fresh herbs (optional); 2 scallions (both green and white portions), trimmed and thinly sliced on a sharp diagonal

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Based on what my old, dear friend, chef-author-restaurateur-amazing human creature Barbara Tropp cooks for herself and her husband Bart at home, this is a terrific use for leftover rice. It’s a fresh, healthy homemade dinner in minutes.

This is a master recipe; have fun with whatever ingredients you have on hand.

Ingredients

1 teaspoon vegetable oil
1 large garlic clove, minced
½ teaspoon mi

Method

Heat the oil in a large nonstick skillet or wok over medium-high heat. Add the garlic and ginger; heat, tossing with a wooden spoon, until fragrant, about 20 seconds. Add the firmer vegetables (onions, peppers, carrots) and cook, stir-frying and tossing, for about 3 minutes.
Add the quicker-cooking and green vegetables plus a spoonful or two of water. Cover and