Sometimes I end up with leftover rice.  What to do? What to do?  Stir fry, that is what to do!  You can throw the rice together with whatever you have in the refrigerator and create a fast, tasty lunch or dinner dish.  This time I had Bok Choy that a friend blessed me with and it needed to be used pronto.  Feel free to switch out the vegetables. Harder vegetables like beets or carrots need to be parboiled before throwing them into the stir fry pan.  This recipe is for one, so feel free to multiply the ingredients depending on how many you wish to serve.

  • 3/4 to 1 cup of cooked rice, set aside
  • olive or coconut oil
  • 1/4 onion, thinly sliced
  • 1 clove garlic, diced
  • 1 tablespoon ginger, chopped
  • 1/4 pound of mushrooms, sliced
  • 1/2 bunch bok choy, chopped
  • 2-3 tablespoons coconut aminos
  • salt & pepper optional
  1. In a skillet over medium heat add oil and onion.  After 2-3 minutes, add garlic and ginger, stir 2-3 minutes.
  2. Add Mushrooms and bok choy, stir until vegetables are wilted
  3. Add cooked rice, stir for five minutes to heat through
  4. Add coconut aminos (soy sauce if no coconut aminos on hand)
  5. Heat through and serve.


By Genie Gilliam, SVM Practice Administrator