Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.
Ingredients
1cupof precooked stale brown rice
1tbspof vegetable oil
1small onionthinly sliced
2clovesof garlicminced
2cupsof mixed vegetables
1cupof firm tofu or chickendiced
2tbspof low-sodium soy sauce
Salt and pepper to taste
Instructions
Cook the brown rice:
Add 1 cup of brown rice to the rice cooker and two cups of water cover, and simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed. When rice is cooked leave in a pot uncovered in the fridge overnight to stale.
Prepare the stir-fry:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced onion and garlic and sauté for 2-3 minutes until they become translucent.
Add the mixed vegetables:
Add the mixed vegetables to the skillet and stir-fry for about 5-7 minutes until they are tender-crisp. You can adjust the cooking time based on your preference for the level of crunchiness.
Protein (optional):
If you're using tofu or cooked chicken, add it to the skillet and stir-fry for an additional 2-3 minutes until it's heated through.
Season:
Drizzle the soy sauce over the stir-fry and toss everything to coat. Add a pinch of salt, pepper, and crushed red pepper flakes for extra flavour.
Serve:
Divide the cooked brown rice among serving plates and top with the vegetable stir-fry.