Stir-Fry of Rice and Vegetables

Bonus Recipe

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 minced, peeled, fresh ginger (optional)
  • 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)
  • 3 cups cooked rice (such as long-grain white or brown rice, or basmati)
  • 2 teaspoons flavored oil
  • 2 scallions (both green and white portions), trimmed and thinly sliced on a sharp diagonal
  • 1 tablespoon chopped fresh parsley and/or other fresh herbs (optional)
  • Salt and freshly ground black pepper, to taste
  • Optional addition for a main course: slivered leftover chicken, meat, or seafood (about 8 ounces)

Method

  1. 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.
  2. Add the quicker-cooking and green vegetables plus a spoonful or two of water. Cover and steam for 2 minutes. Uncover and add the rice. Lower the heat to medium and cook, stirring gently, to combine thé ingredients and heat everything through, about 4 minutes. Stir in the oil, scallions, and any other additions; heat through. Taste and correct the seasonings, adding more salt and pepper, if needed. Dig in.