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Winter Vegetable Stir Fry

by evh on January 15, 2016

Winter Vegetable Stir Fry | LocalSavour.com

Winter Vegetable Stir Fry ~ One of the things I get asked the most is … What do you cook for dinner on a regular basis? For us, most weeks have a couple of new things to try (taste test) mixed in with some regular family standbys. A few dishes that I cook for the family about every three to four weeks are as follows: a Vegetable Quiche (AKA Eggy Pie around here), some sort of Pasta Dish, something for Sandwich Night, and a Stir Fry. The stir fry is usually the result from some other dinner that we had a day or two before. Whenever I make rice I always double the batch to save on time later in the week. Having some cooked rice on-hand, a few eggs and some colorful vegetables makes this Winter Vegetable Stir Fry come together in just a few minutes. Besides being a quick and easy weeknight meal to throw together I also love the fact that my kiddos are getting a fresh dose of vegetables in the mix. It’s a win, win and win –– go mom. 

Winter Vegetable Stir Fry | LocalSavour.com

The color in this stir fry just makes me happy.

Winter Vegetable Stir Fry | LocalSavour.com

I drizzle a little hot sauce over the top then dig in.

 

Winter Vegetable Stir Fry
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
8-10 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
8-10 minutes
Winter Vegetable Stir Fry
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
8-10 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
8-10 minutes
Ingredients
  • 3 cups cooked brown rice
  • 2 cups purple cabbage chopped
  • 2 cups pea tendrils chopped
  • 1 cup carrots chopped
  • 1/2 cup fresh cilantro chopped
  • 4 large eggs lightly whisked
  • 3 Tablespoons coconut oil
  • 1/2 cup green onion chopped
  • 1 large clove garlic minced
  • 2 Tablespoons fish sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Servings: -6 servings
Units:
Instructions
  1. In a large pan add coconut oil and place over medium high heat. Add green onion and garlic to the pan and let cook for 30 seconds. Next add in carrots and stir together until well coated with oil. Once coated let cook for another minute, then add in pea tendrils and cabbage, stir together well and let that cook for another minute.
  2. Once the vegetables have cooked, push them to the outside of the pan. Add eggs to the center of the pan and let them cook for 30 seconds. Then stir the around the pan to cook more and mix with the vegetables for another minute. Finally add in the rice, cilantro, fish sauce, salt and pepper, stir together well and let cook for 2-3 minutes or until rice is hot. Remove from heat and serve.
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