Veggie Fried Rice

Fried rice is a great way to use up random veggies you don’t know what to do with.  It can take carrots, broccoli, squash, zucchini, bell pepper and lots of other things.  In the picture below, you’ll notice there is only broccoli, because I found myself without carrots, bell pepper or frozen peas.  It’s still delicious, though, and tastes great hot or cold.

Ingredients:

1 C brown rice

1 red onion – chopped

4 cloves garlic – minces

1 hot pepper – minced (optional)

1 head broccoli – chopped

2 large carrots – pealed and chopped

1/2 C frozen peas

2 tsp toasted sesame oil

2 tsp canola oil

1/2 C shoyu sauce

1 tsp agave nectar (or brown sugar)

Instructions:

Cook the rice the day before, or earlier in the day and let it cool off in the fridge.

Saute in the onion in the sesame and canola oil over med-high heat.  When the onion begins to turn clear (about 5 minutes), add the garlic and pepper.  When the onion is slightly browned (another 5 minutes), add the carrots and broccoli, along with the shoyu and agave nectar.  Cook 5 minutes, and then add the green peas.  Cook 5 minutes, and then add the rice.  Stir together and continue cooking until rice is warmed through, about 5 minutes.