We had the best stir-fry made at home that we’ve ever had last night…
I tried Alton Brown’s Baked Brown Rice Recipe to use in it. I absolutely hate making rice on top of the stove. It almost never comes out perfectly, but this way it did. You can find the recipe and method HERE. This is the way I’m going to do my brown rice from now on.
Brown Rice Veggie Stir-Fry
1 Tbsp olive oil
2 Tbsp soy sauce
2 Tbsp water
1/2 small onion, sliced
1 cup shredded cabbage
1 bag frozen stir-fry veggies
Handful Sugar Snap Peas
1/3 cup chopped Roma tomatoes
1 1/2 cups cooked brown rice
1/2-1 tsp red pepper flakes (optional)
Heat first three ingredients in a wok or large frying pan. Add onion, cabbage, and bag of stir-fry veggies. Cook and stir 4-5 minutes. Add sugar snap peas, tomatoes, and brown rice. Cook and stir 2-3 minutes more until heated through. Serve. Makes about 3 large servings.
Because we all know Chinese food doesn’t keep you full for long, I made us both a Pineapple-Banana Smoothie at about 8:00 last night. I forgot to take a picture of them, but here’s the recipe. We also like these with frozen peaches instead of pineapple, but the pineapple is our favorite.
1/2 of a 16-oz bag frozen Pineapple Chunks
1 ripe banana (not frozen)
2 cups of Soy Milk
1 tsp vanilla extract
2 packets of Truvia (no-sugar sweetener)
Place all ingredients in a blender and blend until smooth. Pour into two glasses and serve. (Makes 2 servings)