Not-Fried Rice and Vegetables
Fried rice is actually a misnomer since everything is actually quickly sautéed with a minimal amount of oil. I have a classic vegetable fried rice recipe on my blog and I think it makes a very nutritious, inexpensive and delicious meal. Fried rice is very easy to master, and typically is made in order to use up leftover cold rice and whatever other bits are in the fridge, from veggies to cooked meat. Cooked quinoa, millet, or lentils can be subbed for the rice. You can also use part grain/part chickpeas.
Recipe Summary test
Optional Accompaniment Ideas: Poached or fried egg, toasted, chopped nuts, hot sauce
Italian Version: Add a few leaves of thinly sliced basil at the end and finish with grated Parmesan or Pecorino cheese
Tex-Mex version: Substitute chopped bell pepper for the asparagus and add ¼ chopped cilantro, top with chopped avocado
Greek Version: Add ½ teaspoon dried oregano in Step 2. Add ¼ cup parsley or dill at the end and top with crumbled feta or tzatziki
Indian Curry Version: Add 1 teaspoon curry powder in Step 2, stir in ¼ cup chopped cilantro at the end