Vegetables and Rice Stir Fry

Vegetables and Rice Stir Fry Recipe

It’s the beginning of 2015. Are you hearing about eating healthy as much as I am? I personally don’t diet. I have severe food allergies and am very petite. With that said, I’ve learned over the years that if I go grocery shopping, then immediately clean the meats and veggies when I get home, I’m more likely to follow through and cook enough food for two to three days. Currently I’m in a vegetables and rice stir fry phase, using a light stir fry and steam method.

Ahhhhh Veggies and Rice are Oh so Nice!!!

Note: Right when you get home from the grocery store, put everything away but the ingredients needed. Then get to work! 😉

Vegetables and Rice Stir Fry with Pinto Beans

Ingredients:
~ 1 Tbsp. Olive Oil
~ 1 Cup Steamed Jasmine Rice
~ 3 Cup Snow Peas
~ 3 Cup Snap Peas
~ 1 large or to taste Grated Carrot
~ 1 large or to taste Zucchini Squash
~ 1 Can Organic Pinto Beans
~ Sprinkling of Mozzarella Cheese

Directions:

1.   Set up the veggies for washing and cutting.
2.   Put the olive oil in the pan with a dash of salt, so the pan heats and is ready to receive the veggies.
3.   Grate and add the carrots first because they take longer to cook.
4.   Cover the pan, stirring occasionally.
5.   3-5 minutes later put the snap and snow peas.
6.   Cover the pan for another 4-5 minutes.
7.   Occasionally open and stir, checking for little water beads on the peas.
8.   Add the zucchini last because it cooks fast.
9.   Put the lid on the pan again so it steams.
10. Check it every 3 minutes or so.
11. Sprinkle a little more salt (to taste) and stir.

(I can’t have spices, but you can add whatever your heart desires.)
Makes 2 bowls/servings

Vegetables and Rice Stir Fry:

Ingredients:
~ 1 Tbsp. Olive Oil
~ 1 Cup Steamed Jasmine Rice
~ 2 Cups Snow Peas
~ 2 Cups Snap Peas
~ 1 large Grated Carrot
~ 1 medium Zucchini Squash
~ 1 Scrambled Egg
~ Tsp. Soy Sauce

For this recipe I tried to make fried rice with veggies and egg. The rice was already cooked. It is added after the vegetables start cooking. I started with a little over a tablespoon of oil and added a little butter but it was too greasy. And sadly, the photo doesn’t show the zucchini and you can barely see the eggs. But they are both in there.

Directions:

1.   Set up the veggies for washing and cutting.
2.   Put the olive oil in the pan with a dash of salt, so the pan heats and is ready to receive the veggies.
3.   Grate and add the carrots first because they take longer to cook.
4.   Cover the pan, stirring occasionally.
5.   5 minutes later put the snap and snow peas.
6.   Cover the pan for another 4-5 minutes.
7.   Occasionally open and stir, checking for little water beads on the peas.
8.   Add the zucchini last because it doesn’t take as long to cook.
9.   Put the lid on the pan again so it steams.
10. Check it every 3 minutes or so.
11. Sprinkle a little more salt (to taste) and stir.
12. Finally, add the rice and soy sauce, gently stirring until thoroughly mixed.

(I can’t have spices, but you can add whatever your heart desires.)

My next step is to purchase a wok. I used my daughter’s inexpensive, thin wok before. It worked okay, but it got black, old, and worn looking very fast. My daughter took it with her when she moved, so I’m looking for another one.

(The two links below are affiliate links. If you click on a link and purchase either of these I get a small fee to help maintain the website.)

Here are the two that had great reviews on Amazon and I’ll be looking at them soon.

Have modifications or thoughts? Do you own either of these woks? Share in the comments below. I would love to know and I’m sure others would too!

©2015 Susie Glennan
All Rights Reserved.

Here are links to 2 of my other recipes:
Less Stress Holiday Dinners
Susie’s Savory Garlic Chicken