Fried Rice with Veggies

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, chopped
½ 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!

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