Stir-Fry of Rice and Vegetables

Bonus Recipe

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

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.


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


  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