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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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May use either white or brown rice. Ingredients:
1 tablespoon vegetable oil |
1 small onion, shredded |
1 large carrot, shredded |
1 zucchini, shredded |
1 yellow squash, shredded |
2 scallions, trimmed and minced |
2 garlic cloves, minced |
2 teaspoons grated fresh ginger |
3 cups cold cooked long-grain rice (or brown rice) |
2 tablespoons tamari or 2 tablespoons other soy sauce |
Directions:
1. Allow the oil to get hot in a large skillet over medium heat.
2. Add in the onion, carrot, zucchini, yellow squash, scallions, garlic, and ginger.
3. Stir/saute for 2-4 minutes or until the vegetables are beginning to soften.
4. Add in the rice and tamari; cook for 3 minutes, stirring and breaking up any clumps of rice.
5. Adjust seasoning to taste (salt, pepper, pepper flakes, etc - ).
6. Serve hot.
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