“Cultivating the art of a well lived life…naturally"

Rice and Veggie Stir Fry



This is something I make for lunch when I'm feeling extra creative.

Rice and Veggie Stir Fry


Extra Virgin Olive Oil

Spinach ( I always add a lot because it shrinks as it cooks). Can substitute Kale.


Vidalia Onion (1 whole onion), or substitute a Red Onion

Red &/or Green Peppers 

2 Cloves of Garlic

Half of a Eggplant

1 Yellow Squash

1 Zucchini

repared rice. I usually use Eco Farmed White Arborio Rice, but another great rice is Basmati Rice, because it's more fluffy and just fun to eat.

For The Sauce

1 tsp. GF Soy Sauce 

1 tsp. Brown Rice Vinegar 

Extra for people who can eat gluten - Hoisin Sauce (just a teaspoon or so)


First you'll want to add enough olive oil to cover the bottom of the pan (but not drown everyone), and turn the burner on to med low.  

Then add in your veggies, I usually like to add in the veggies that take longer to cook first, then slowly add in the others (unless I'm in a hurry).

Once your stir fry is almost done, and the onions are transparent, add in your soy sauce and brown rice vinegar, and just cook it all together for another minute or so.

The fun thing about stir frying is that it doesn't have to be perfect.  You can just add what ever veggies you like, or just happen to have in your fridge, and it's always fun and easy to make!