stir fry + “fried rice”

Back when I was still in undergrad (all of two months ago…) stir fries were my staple because they don’t require a lot of time and they pack in tons of great, colorful veggies.  We had a mutual craving for stir fry so I whipped some up the other night.  Anyone, including people who “can’t” cook could make this! The most difficult part is chopping all the veggies.  The best part is that you can basically use whatever ingredients you like!

The stir fry rice was an experiment and it turned out pretty well! I’ve been wanting to try making fried rice with cauliflower and it was really easy.

For the veggies you need:

1 tsp olive oil

3 cloves of garlic, minced

1 medium sweet onion, diced

1 cup chopped carrots

2 cups broccoli florets

1 bell pepper, sliced thinly

2 yellow squash, sliced

2 cups white button mushrooms, sliced

2 heaping cups of chopped spinach

1/4 cup of your stir fry sauce of choice (we like spicy chili garlic stir fry sauce!)


In a large pan, saute the garlic, onion and olive oil for 5-7 minutes over low heat, or until onions are translucent. Add carrots and cook for an additional 5 minutes.

Add the rest of your pre-chopped veggies and simmer for 10-15 minutes, stirring frequently.  Add your stir fry sauce  and simmer for a minute or two, then take it off the heat.


For the cauliflower “fried rice” you need:

1 tbsp sesame oil

2 cloves of garlic, minced

1 cup of frozen peas

1 cup of fresh corn

1 head of cauliflower (food-processed or shredded into “dust”)

3 tbsp of tamari (or soy sauce if you are not gf)

Salt + pepper to taste


In a medium pan, stir fry the garlic for 2 minutes in the sesame oil.  Add the rest of the ingredients and cook on low-medium heat for 10 minutes.  Add a little more tamari if your rice doesn’t have the desired color.



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