Vegetable Stir Fried Brown Rice
Serves: 4
Time: 30mins
This dish is a staple in our house but I used to call it the ‘bottom of the drawer’ dinner. It is one of those dinners that is so easy to whip up and packed full of veggies. It’s become one of our favorites but now that I am more organised with our weekly plans we don’t have many bottom of the drawer dinners anymore. If you do have some stray old veg, go ahead and add them in.
Leftovers
This one is fantastic for leftovers. If you are a big eater just add some more veg to make sure you have enough for lunch.
What you'll need
Plan ahead
Save time tomorrow and pop your ham hock in a pot, cover it completely with water, bring up to the boil then turn down and simmer for an hour. After it's cooked, remove from the liquid, peel off the skin and shred meat. Return the meat to the pot of liquid and put in the fridge for tomorrow.
1 bunch of broccolini
2 packets of baby corn
1 bunch of bok choy
1 red chili
2 eggs, lightly whisked with 1 tablespoon of water and a dash of soy
1 zucchini
1 ½ cups of brown rice
1/2 of a bunch of fresh coriander
1/2 bag of baby spinach
2 cloves of garlic
From the pantry
a handful of nuts
2 tablespoons of coconut oil
soy sauce
Prep and Cook
Cook Rice
Did you cook your rice last night? Rockstar!!! ( Take it out of the fridge and fluff it up with a fork).
Fill a large pot three quarters full with water, add a pinch of salt and your rice.
Bring to the boil and cook until the rice is soft to the bite then drain and set aside.
Prep Vegetables
Wash the bok choy and roughly chop.
Slice baby corn in half.
Cut the woody ends off the brocolinni.
Slice zucchini into rounds.
Wash coriander and pick off nice leaves for garnish and chop the rest up roughly.
Roughly chop garlic.
Before You Start
Check your rice. If you’re pretty confident your rice will be ready and you’re happy to juggle straining rice while cooking veg then crack on…… if not take a chill pill and wait for your rice to finish cooking.
Cook Veg
Working quickly in a large hot wok, melt 1 tablespoon of coconut oil.
Quickly fry the corn and brocolinni for about a minute.
Add the garlic.
Add in the zucchini and leafy veg and keep working it until wilted.
Add Eggs
Slide the contents of the wok up the sides as if to make a well, add another teaspoon of oil and quickly scramble your egg mix in the wok.
Got citrus?
If I have lemons or limes hanging around i like to squeeze some over the top
Fry That Rice
Now add the remaining oil.
Once melted, fry the rice and toss through your roughly chopped coriander.
Season well and add a splash of soy sauce, sprinkle with fresh chili and toss through the baby spinach.
Garnish with coriander leaves.
Lunch tomorrow
Put what is leftover into a lunch container, top with some soy and a sprinkling of chilli.