When the hot summer days seem to crawl by and the nights seem just a bit too short, a quick comforting meal is always a treat. Here is a fast and delicious way to use any vegetable languishing in your fridge and save some time for enjoying the sunset.
With a borderline overwhelming supply of farm vegetables coming through the door every week, this recipe has become a staple in my kitchen. This recipe is infinitely variable and can be adjusted based on what produce is sitting in your fridge. Many fried rice enthusiasts prefer using rice that is a day or two old to avoid clumping. While I didn’t have any issues using freshly prepared rice, I did find that grain rice works best. I am also a huge fan of adding a squeeze of lime juice and nutritional yeast to my finished rice medley. I love sprinkling a handful of Moringa powder on top of my bowl to add calcium and protein to this vegetable rich meal. Ginger, pineapple and preferred meat is a great addition to this recipe as well.
2 cups of cooked white rice
2 tablespoons of canola oil
1 small onion
your choice of vegetables (I used 1 small onion, 2 carrots, 3 stalks of chard, 3 handfuls of snap peas, 2 garlic scapes, and 1 scallion)
2 cloves of garlic
1 teaspoon of soy sauce
1 teaspoon of sesame oil
2 pinches of brown sugar
Kuli Kuli Pure Moringa Vegetable Powder to taste ( I use at least 3 Tablespoons)
- Heat 1 tbsp canola oil in pan. Add chopped onions and stir-fry until onions turn brown color, (about 8-10 minutes). Remove onions from the pan.
- Add 1 tbsp canola oil to wok and add vegetables to the wok. Sir-fry for 2-3 minutes.
- Add rice and eggs. Stir-fry for 3-5 minutes.
- Add remaining oils and brown sugar to the rice mixture and fold in. Stir-fry for 1 minute more. Add lime juice if preferred. Serve and enjoy!