This is a great recipe that can be used with any veggies! I use this recipe to clean out the fridge and pantry of anything at the end of the week. Potatoes, carrots, eggplant, green beans, onions, cabbage, collards, kale, swiss chard… really anything goes!
- 1 tbsp choice of cooking oil
- 2 cup of your favorite protein
- 2 cup short-grain rice rinsed and cooked according to instructions
- 4 cloves garlic minced
- 1 cup chopped green white or red onion
- 1 lb green beans
- 1/2 cup carrots
- 1 cup any other veggies you like!
- 3 Tbsp tamari or soy sauce divided (plus more for veggies + to taste)
- 1 tsp toasted sesame oil
- Black pepper
- Sriracha sauce optional
Cook rice according to instructions.
Heat a large metal pot over medium heat. Salt and pepper your protein. Add oil and cook your protein for 3-4 minutes, stirring occasionally, until deep golden brown on all sides. Lower heat if browning too quickly. Remove from pan and set aside.
To the still hot pan add garlic, onion, green beans, carrots and any other veggies. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.
Add cooked rice, and remaining soy sauce and sesame oil and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently. Season with black pepper.
Serve immediately with sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish.
Recipe adapted from Minimalist Baker