CHINESE STYLE SAUTÉED VEGETABLES AND RICE

When cooking rice I usually make enough for several meals.  I had about two and a half cups of brown basmati cooked rice in a container in the fridge and decided to use most of it to make a meal for two people.  I made a healthy version of chinese style vegetable fried rice.  I used one and a half cups of the rice for this dish and froze the remaining cup in a freezer bag.  I will likely use it in the future to add to the weekly soups I make.  

In making this dish, I sautéed a variety of vegetables with the rice and included two eggs and a small amount of cashews for protein.  I didn't add any leftover cooked meat but that is an option to do.  The meal was good and both the DH and I enjoyed it.

DIRECTIONS:

2 tbsp oil
1 garlic clove, minced
6 to 8 baby carrots, chopped into small pieces
2 green onions, chopped
1 stalk celery, diced
2 mushrooms, chopped into small pieces
1 cup cabbage, chopped
1/2 cup frozen peas
1 1/2 cups cooked rice
2 eggs, beaten in a small bowl
8 dry roasted cashews or almonds, chopped
1 to 2 tbsp low salt soy sauce

Heat a wok on medium high heat.  Before it gets too hot, add 1 tablespoon of oil to the wok.  Reduce the heat to medium and add the garlic and carrots.  Saute for two minutes and add the onion and celery.  Using a wooden spoon move the vegetables around so that they don't stick to the bottom of the wok.  Add the mushrooms, cabbage and peas and saute for about four minutes.  Add the rice and mix it throughout the vegetable mixture.  

Make a well in the wok by pushing the vegetables and rice up the sides.   Add the remaining tablespoon of oil to the bottom of the wok and add the beaten eggs.  Mix the eggs around the bottom of the wok to quickly cook them and then combine them with the vegetables and rice.  Add the cashews.  Add the soy sauce around the edges of the food and then mix it all together.  Serves 2 as the main meal.