Hint: Cooked rice lasts in the refrigerator for up to 5 days, so you can make extra to serve later in the week or to use in different dishes.
Remember: This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and ready to go. Cook the rice as part of the preparations.
Cooking
- Warm a large skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of safflower oil and swirl the pan to coat the bottom.
- Add 1 cup chopped onion and ½ a cup of chopped carrots. Cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
- Add your favorite vegetables, some suggestions are: bell pepper, snow peas, broccoli, asparagus, green onions, cabbage, spinach, fresh or frozen peas – no need to thaw first.
- Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes.
- Transfer the contents of the pan to a bowl. Return the pan to heat and 1 tablespoon safflower oil. Add the cooked rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
- Add the vegetables back into the pan and stir to combine.
- Divide into bowls and drizzle your favourite ZEG Sauces on top for fantastic flavour! Serve hot and enjoy!
