You can tinker with this according to what vegetables are in pick-up. Try napa cabbage, sugar snap peas, garlic scapes or squash. For a main dish, add leftover meat, cooked shrimp, small cubes of fried tofu, or scrambled eggs cut into shreds. If you prefer a spicier dish, throw in a pinch of red pepper flakes while cooking the onion mixture, or serve with chili sauce on the side.
3 tablespoons vegetable oil
2 tablespoons diced onion
1 tablespoon minced garlic
1 tablespoon minced ginger
2 cups broccoli, cut into small pieces
2 carrots, peeled and cut into thin circles 3 cups cooked rice, cooled
3 tablespoons soy sauce
1 tablespoon rice vinegar
Heat the oil in a large nonstick skillet or wok; when hot, add the onion, garlic, and ginger and cook over medium heat, stirring, for a few minutes. Add the vegetables and stir-fry over medium-high heat, until just tender. Add the cooked rice, breaking it up with your hands or a spoon, then add the soy sauce and vinegar. Stir to combine and cook for several minutes, until everything is heated through.