Ingredients:
4 c. leftover rice (1 day old, refrigerated is great; as it starts drying out, it will absorb the great flavors in this recipe)
1 c. diced carrots
1 c. diced onion
1 c. diced celery
other veggies if desired (snow peas, green beans, baby corn, water chestnuts, etc.)
1/2 c. peas
1/2 c. corn
1/4 c. Cilantro and Red Onion Olive Oil, plus some for sautéing
2 Tbsp. Blackberry Ginger Balsamic
2 Tbsp. soy sauce
4 c. leftover rice (1 day old, refrigerated is great; as it starts drying out, it will absorb the great flavors in this recipe)
1 c. diced carrots
1 c. diced onion
1 c. diced celery
other veggies if desired (snow peas, green beans, baby corn, water chestnuts, etc.)
1/2 c. peas
1/2 c. corn
1/4 c. Cilantro and Red Onion Olive Oil, plus some for sautéing
2 Tbsp. Blackberry Ginger Balsamic
2 Tbsp. soy sauce
Heat a small amount of oil in sauté pan. Add carrots, onion, celery, and other veggies. Sauté until tender crisp. Add all other ingredients and heat through. Serve with additional soy sauce or balsamic for drizzling. Also tastes great with a fried or scrambled egg for protein. Alter this recipe with any flavor of olive oil or balsamic to suit your tastes, or try it with the Toasted Sesame Oil for a nutty, Asian flavor. Throw it all in a wrap, with a heap of greens, to make it your go-to lunch!
