Succulent Stir Fry
- Cooking Time: 20 minutes
- Preparation Time: 10 minutes
- 2 cups uncooked white (or brown) rice
- 4 cups water (boiling)
- 2 tablespoons Olive Oil
- 1 whole Onion (cut into slices)
- 2 Red or Green Bell Peppers (cut into slices)
- Any extra vegetables on hand (Yellow Squash, Zucchini, Eggplant, Carrot)
- Pineapple (Optional, will go really well with the Red Pepper over the Green - We added it and it was a big hit, amongst everyone)
- Depending on the type of rice you use, follow the directions located on the package. It is typically a 1:1 ratio, however brown rice will definitely call for more water and take about twice as long to cook, depending on the type. White Rice 20 mins, Brown Rice 40. I get the 10 minute brown rice it works just fine.
- Heat a sauté pan with a nice glug of olive oil. Add the onions and peppers with a couple splashes of soy sauce. When soft and tender, add the pineapple (if you so choose) drizzle with sesame oil and serve over rice. Rico.
This is a very simple, basic recipe with a few key elements to always making a great stir-fry. FIRST: The Soy Sauce and The Sesame Oil. These two are at the base of Asian cooking and will pretty much make any dish taste delicious. I always grab the “less sodium” soy sauce. It tastes just as good and doesn’t have the impact of all the extra sodium (salt). SECOND: Fresh Veggies! It doesn’t matter what. If it’s a vegetable, in it goes.