A base recipe that you can alter to your hearts content
Course Main Course
Cuisine Asian
Diet Vegan, Vegetarian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2
Author Dea Zoffmann
Ingredients
1/2tablespoontop quality extra virgin olive oil
1 carrotdiced
Acouple ofgreen onionschopped
3-4cupsmixed vegetables of your choice(various types of mushrooms, zucchini, broccoli, baby corn, green beans, green peas...), diced or chopped into fairly small pieces.
2 clovesof garlicminced
1tablespoonfresh gingergrated
1handfulraw cashew nuts(optional)
2cupscold, cooked rice(I like to use black, red, or brown rice)
1egg(optional)
1tablespoontoasted sesame oil
3tablespoonslow sodium soy sauce
A couple oftablespoonswater
Severalhandfulsfresh spinach
Instructions
In a wok, heat the oil over high heat and add the garlic and ginger. Stir-fry for a few seconds before adding the onions, carrot, and the other chosen vegetables. Stir-fry for several minutes before adding the cashew nuts and the rice. Continue stir-frying until the rice has been thoroughly heated and well mixed with the vegetables.
It you are using egg now is the time to add it: Push the contents of the wok out towards the sides, thereby creating an empty space in the middle. Crack the egg into this empty space and stir to scramble it. Once the egg is cooked through incorporate it into the rice.
Add the sesame oil, soy sauce and a bit of water and stir-fry for a minute, then add the spinach. Continue to stir-fry for a minute or two more until the spinach has wilted. Serve immediately.