How to Make an Inexpensive Dinner: Vegetable Stir Fry Rice

Ingredients

2 cups boiled rice
70 g of onions;
50 g sweet pepper;
100 g broccoli;
90 g champignons;
2 tablespoons of soy sauce
2 eggs;
2 cloves of garlic;
1 teaspoon grated ginger root
lemon or lime juice;
cilantro greens, peanuts - for serving.

Preparation

With the leftovers of boiled rice on hand from the last meal, the most difficult task is cutting vegetables. Onions and peppers can be cut into thin half rings or small cubes. It is better to divide the mushrooms into plates, and disassemble the broccoli into small inflorescences (the smaller the inflorescences, the less time it will take to cook).

Heat a couple tablespoons of oil in a wok and sauté the onions, peppers and broccoli. When the onions are lightly browned, add about half a glass of water to the wok and cover to simmer the broccoli florets until tender. Add a small pinch of salt with water.

When all excess moisture has evaporated and the broccoli becomes soft, add the mushrooms to the vegetables.

After waiting for the mushrooms to be ready, you can add ginger and garlic to the wok, and after half a minute add rice.

It will take another couple of minutes to heat the rice, after which the dish can be seasoned with soy sauce.

Now you have two options for how you can bring the dish to readiness: drive the eggs into the rice immediately and, stirring constantly, finish the dish or fry the beaten egg omelet separately, roll it up, cut and put on top of the rice.

If desired, cooked stir-fry rice with vegetables can be supplemented with herbs and chopped peanuts, and seasoned with lime or lemon juice before serving.