Stir-fried vegetables with garlic and rice
A weeknight stir-fry built on this bag of frozen mixed vegetables, with garlic and a splash of soy sauce to draw out their best. Tender and fast, the kind of dinner that comes together while rice cooks.
About 610 calories a serving, 12 g protein, 103 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 tablespoons soy sauce
From your shelf
- 1 bag carrots, broccoli & cauliflower (Birds Eye)
Staples
- 1 cup rice
- 2 tablespoons oil
- 3 cloves garlic
- to taste salt
- to taste pepper
- Bring 2 cups water to a boil in a pot with a pinch of salt, stir in 1 cup rice, cover, and reduce heat to low; this will be ready in 18 minutes.
- While rice cooks, mince 3 cloves garlic. Heat 2 tablespoons oil in a large skillet or wok over high heat until it shimmers.
- Add the frozen vegetables straight from the bag to the hot oil; they will sizzle and steam. Stir every 30 seconds for 4 minutes, until the carrots are tender-crisp and broccoli is bright green.
- Add the minced garlic and stir for 30 seconds until fragrant. Pour in 2 tablespoons soy sauce and toss to coat everything evenly; taste and season with salt and pepper as needed.
- Fluff the rice with a fork, divide it between two bowls, and top with the stir-fried vegetables and any pan juices.
Note Swap soy sauce for 1 tablespoon fish sauce and 1 teaspoon sugar if you have them. Leftovers keep in the fridge for three days; reheat in a dry skillet to restore texture. Serve with a cold beer or jasmine tea.
On the label
CARROTS, BROCCOLI, CAULIFLOWER.
Birds Eye, frozen vegetables, serving 78 GRM, package 10.8 oz/306 g. Ingredients as printed on the label.
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Cooks as broccoli, cauliflower, carrots. Half of it left? Use up the broccoli.