Description
Using frozen vegetables makes this stir fry quick and easy. Homemade sauce is simple but makes it all taste amazing! Ready in 15 minutes.
Ingredients
Units
Scale
- 1 cup white basmati rice
- 2 cups water
- 500g (1 bag) mixed frozen vegetables (I used a mix of broccoli, carrots, green beans, baby corn, red bell peppers, onions, mushrooms, and sugar snap peas)
- 3 tbsp tamari
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 2 tbsp toasted sesame oil
- 1/2-1 tsp chili garlic sauce
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1 tsp tapioca starch (or corn starch)
- 1 tbsp water
- Toasted sesame seeds and black pepper for garnish (optional)
Instructions
- Start by rinsing the rice. I do this in the pot I’ll cook the rice in. Add water and swirl the rice around and drain. Repeat until the water runs clear.
- Add 2 cups of water to the rice, cover with a lid, and bring to a boil. Cook partially covered for about 10 minutes. Take off heat and set aside covered to steam for 5 minutes.
- While the rice is cooking, add your frozen vegetables to a large skillet. Cook from frozen stirring over medium-high heat until heated through (5-10 minutes). Stir often so it everything defrosts evenly. No need for oil.
- While the vegetables are cooking, in a mug or a bowl, whisk together the tamari, oyster sauce, rice vinegar, mirin, toasted sesame oil, chili garlic sauce, dried parsley, and garlic powder.
- In a small bowl, mix tapioca starch and a tablespoon of water to make a slushie. This makes it easier to mix into the sauce. Add the tapioca slushie into the sauce and stir.
- When the vegetables are heated through and fully defrosted, add the sauce. Stir and cook for 2 minutes over medium heat or until the sauce thickens slightly.
- Add the cooked rice to the skillet and stir to combine everything.
- Serve immediately sprinkled with toasted sesame seeds and black pepper if desired.
Notes
Protein: This stir fry can be served as is so you can add protein to it. Crispy roasted tofu, chicken, salmon, shrimp, or even tuna are great options. I like adding canned tuna or canned salmon to keep this recipe quick and easy.
Storing: Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Reheating: Reheat leftovers in a large skillet with a splash of water until heated through.
