Vegetable Stir Fry

I’m going old school on you.

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I had this meal for dinner almost every night when I was in law school.  It started one random night when I needed to go grocery shopping but I was too lazy to go.  (Sound familiar?)  So I grabbed whatever I had in the fridge and threw it into a stir fry.  It seems just like yesterday that my parents would open my fridge in shock and would wonder if I ate at all.  Trust me, I ate.

Not only did I find this meal tasty (which is probably obvious since I said I ate it literally almost every night), but it was also easy, quick, and cheap.  For a student on a tight budget this was a gourmet meal.  Even back then I wasn’t a fan of meat so sometimes I’d add an egg to get my protein in.  My husband would like to take this chance to mention that it’s a good deal healthier and almost infinitely more gourmet than the ramen noodles and boxed mac and cheese that got him through college.  Actually, it might even be cheaper too.  Well, at least compared to the mac and cheese.

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Fast forward many years later and I still love this dish.  Since my school days I have kicked it up a notch, adding some yummy garlic and ginger.  I might have gotten a little fancy with the toasted sesame seeds for presentation purposes today.  😉

It’s very hard to screw up this recipe because it’s so forgiving.  Meaning that you can adjust every ingredient to be more or less of what you like or what you have available.  You want more ginger power?  Go for it.  You like less garlic?  Do it.  The way I’ve listed it below is how I’ve loved it for years.  It’s got a light teriyaki flavor and a hint of garlic and ginger.

What concoctions have you come up with on a budget?  Success or not.

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Vegetable Stir Fry Recipe
(about 4 servings)

Ingredients:

  • 1 cup rice, uncooked
  • 2 cups mixed vegetables (I buy a bag from the frozen section that includes a mixture of carrots, corn, green beans, peas, and baby lima beans.)
  • 2 garlic cloves, minced
  • 1/4 teaspoon grated fresh ginger
  •  6 tablespoons teriyaki sauce (I use the low sodium version.)
  • sprinkling of salt and pepper
  • 4 poach fried eggs
  • sprinkling of toasted sesame seeds

Directions:

  1. Cook the rice according to the directions on the box and then set it aside.
  2. In a large skillet, over Medium heat, add the vegetables, minced garlic, fresh ginger, and teriyaki sauce.  Season with salt and pepper, and cook it until the veggies are warm.
  3. Remove the skillet from the heat and stir in the cooked rice.  Set it aside.
  4. Cook the poach fried eggs.
  5. For each serving, spoon some of the rice and veggies mixture onto a plate.
  6. Place 1 poach fried egg on top.
  7. Sprinkle with sesame seeds.

Source:  Tina’s Chic Corner

 

Rating:

5 Hats

 

Here are some other fantastic frugal meals.

Pasta Fagioli

05Pasta e Fagioli

Cheese Slop

03Cheese Slop

Hamburger Pie

09Hamburger Pie

Comments

  1. Kathy says:

    This looks so good, can’t wait to make it. I’d really like to ask you if you could give us directions on how you made your egg.. I don’t think I’ve ever seen such a perfect egg before!

    1. Tina says:

      Kathy, click on the below link for step by step directions on how to make this egg:

      http://tinaschic.com/2015/08/poach-fried-eggs/

      Let me know how you make out! This recipe is definitly on constant rotation in our home. 🙂

  2. Annie says:

    I love that you put an egg on top! This looks so good!

    1. Tina says:

      I could probably add an egg to almost any dinner. 😉

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