Fried rice is a great way to use up leftover rice, as starting with cooked, chilled rice is essential to the success of the dish. This vegetarian version is healthy, colorful and loaded with fresh flavors. Be creative with your choice of veggies and be sure to use up any odds and ends you have lingering in your fridge. The slightly spicy ginger and garlic combine with the rich and nutty toasted sesame oil to give you a deliciously simple Asian-inspired supper.
1 tablespoon toasted sesame oil
2 teaspoons fresh or bottled minced garlic
2 teaspoons fresh or bottled minced ginger
3 cups mixed cut-up fresh vegetables (packaged or from the salad bar), such as sweet peppers, red onion, sliced mushrooms, broccoli florets, or thin baby carrots
1-1/2 cups coarsely chopped bok choy
3 cups cold cooked white or brown rice
1/4 cup reduced-sodium soy sauce
2 tablespoons thinly sliced green onion (1) or snipped fresh cilantro (optional)
In a 12-inch nonstick skillet heat sesame oil over medium heat. Add garlic and ginger; cook and stir for 1 minute. Add mixed vegetables and bok choy; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Add rice and soy sauce; cook and stir for 3 minutes. If desired, sprinkle with green onion. Makes 8 side-dish servings.
Note: For a main-dish for four, add 2 cups diced cooked chicken or shrimp with the rice and soy sauce.
Vegetarian dinners for summer --
Skipping meat can be great for your waistline, the environment, and your budget. These light and flavorful vegetable-packed dinners are perfect for warm summer nights.