Even though this semester is online, it seems to be rushing by as quickly as any other, leaving us poor students busy and breathless. Nonetheless, staying well fed with a balanced diet is a necessity for surviving the fall. With a little bit of practice and some simple ingredients, this stir-fry with rice can be prepared within 30 minutes and devoured in half that time. It’s a healthy, well-balanced meal sure to keep your energy up through all this mayhem.
Bonus: This recipe keeps really well in the freezer, so you can pull it out at any time, microwave and enjoy.
Ingredients (serves one)
- 1⁄2 cup rice, rinsed thoroughly
- 1 tablespoon oil
- 1⁄2 teaspoon finely chopped or grated ginger
- 1 garlic clove, finely chopped
- 1 cup fresh or frozen vegetables of your choice
- 2 tablespoons soy sauce
- 1⁄2 tablespoon chili sauce of your choice
- 1 teaspoon honey, maple syrup or sugar
- 1 teaspoon lemon juice or white vinegar
- Using your preferred method, cook your rinsed rice.
- While your rice is cooking, heat up the oil in a pan.
- Once the oil is warm, add the ginger and garlic. Saute over low heat for 30 seconds.
- Add the vegetables to the pan and cover with a lid — this allows the vegetables to steam and cook fully.
- Once most of the water has evaporated and your vegetables are nearly cooked, add the soy sauce, chili sauce, honey and lemon juice. Mix well.
- Serve with rice and enjoy!
This stir-fry recipe is completely customizable — change up some of the quantities and vegetables as you’d like to keep things fresh!
Contact Chandini Dialani at [email protected].