Well, yes. When I am only cooking for me and I want a quick and healty meal…it’s always a stir fry that summons me to the leftover rice in the fridge.
We were at Costco recently and grabbed a new item- TruRoots Sprouted Rice & Quinoa Blend. We love it! I had some left-over from my lunch two days ago and decided to use it in a stirfry today. Turned out quite well!
We didn’t name our blog cornbread and chopstix without reason. This dish was definitley asian inspired- with a southern flair. How so?
Well, I decided to add a little fresh okra to the sauteed veggies in the beginning. Not bad, not bad I tell ya!
Super tasty! Delightfully healthy and oh so quick and easy!!
You can of course use any left over rice that you have. It’s better to use cold rice for stir frys so that it doesn’t get too mushy. On occasion, I use leftover black rice, also known as forbidden rice. Feel free to add chicken, pork or shrimp if you’re more of a meat eater than I am.
Did I mention that I never waste food!?
Honestly, I take each meal with a prayer for blessings and nourishment- I always reflect on those who went to bed hungry and wake up hungry with the possibilty of not getting any food again for the day. Be mindful of those who have less than you do and those who have nothing at all.