By Nancy Smorch, Foodie Bitch
This is always something I make for lunch when I’m feeling extra creative.
Rice and Veggie Stir Fry GF (all or most organic)
For the stir fry.
Extra Virgin Olive Oil
Spinach ( I always add more because it shrinks as it cooks), can substitute for Kale.
Mushrooms
Vidalia Onion (maybe 1 whole onion), could substitue for a Red Onion
Red &/or Green Peppers (still tastes great if you don’t have them)
2 Cloves of Garlic
Half of a Egg Plant
1 Yellow Squash
1 Zucchini
For The Sauce
GF Soy Sauce (be careful not to add to much, just roughly a teaspoon or two)
Brown Rice Vinegar (just a teaspoon of this)
Extra for people who can eat gluten – Hoisin Sauce (just a teaspoon or so)
Now The Rice
I usually use Eco Farmed White Arborio Rice. But another great rice is Basmati Rice, because it’s more fluffy and just fun to eat.
Brief Instructions
First you’ll want to add enough olive oil to cover the bottom (but not drown everyone), and turn the burner on to Med low. Then add in your veggies, I usually like to add in the veggies that take longer to cook first, then slowly add in the others (unless I’m in a hurry).
You can go ahead and start your rice whenever you’d like to, I just follow the instructions on the back.
Once your stir fry is almost done, but not totally ( you can usually tell when your onions get almost see through, or you taste it and it tastes fine to you). But then you’ll want to add in your soy sauce and brown rice vinegar, and just cook it all together for another minute or so. Then your veggies should be done :) & you have successfully made Stir Fry.
The fun thing about Stir Frying is that it doesn’t have to be perfect. You can just add what ever veggies you like, or just happen to have in your fridge, and it’s always fun and easy to make.
Thank your guys for reading and I hope you enjoyed the recipe :)
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