Vegee stir-fry

I think it’s good to have a vegee night every few days or so…this was a quick and simple stir-fry…nothing special but yum. First cook some rice, white rice in this case (thai). 2-to-1 ratio of water to rice, after a few washes in water to de-starch (for this recipe I used 1 cup rice to 2 cups water). Bring to the boil and then cover and cook on low for 20 minutes. Once done, spred the rice out on a plate and let cool for at least 30 minutes (ideally cook the day before and put in the fridge after completely cool).


1 large onion, minced
3 cloves garlic, minced
2 small carrots, small diced
1/2 purple cauliflower, small diced
1 head broccoli, small diced
12 small brown mushrooms, halved
2 heads corn, cut from the cob
3 eggs, lightly beaten


1/4 cup sweet soy sauce
1/8 cup rice vinegar
1/8 cup rice wine
1 tsp ground ginger
1/4 tsp chinese 5 spice
1 Tb sesame oil

Saute the onions and carrots first for about 3 minutes, then add in the other vegees and cook for another 5 minutes depending on the size of the pan and the amount of heat. Add in the egg, and once cooked, add in the rice and saute for a minute to mix with the vegees. Add the sauce and cook for another 3 minutes, then serve.

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