SafePlates

Ingredients

• 2 cups (400g) cooked white or brown rice (preferably day-old)
• 2 tablespoons (30ml) vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup (150g) mixed vegetables (such as carrots, peas, and bell peppers), diced
• 2 green onions, sliced
• 2 tablespoons (30ml) soy sauce (ensure it's dairy-free)
• 1 teaspoon (5ml) toasted sesame oil
• Salt and pepper, to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and sauté for 2-3 minutes until translucent.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the mixed vegetables and cook for 3-4 minutes until they are just tender.
5. Push the vegetables to the side of the pan and add the cooked rice. Break up any clumps and stir everything together.
6. Pour in the soy sauce and toasted sesame oil. Mix well to evenly coat the rice and vegetables.
7. Add the sliced green onions and cook for another 1-2 minutes, stirring frequently.
8. Season with salt and pepper to taste. Remove from heat and serve hot.

Tip

For extra protein, add cubed tofu or edamame. Use leftover rice for the best texture.