Leftover stir-fry with premium crunch


Easy rice and bean leftovers - stir fry

  Rice – This recipe calls for pre-cooked rice, so leftover rice is great.
  Beans – I used a can of pinto beans that I had in the pantry. However, any kind of bean will work (black, kidney, chickpeas, lentils).
  Vegetables – I used red onion, red bell pepper, and green bell pepper. 
  Garlic and Jalapeno – Fresh garlic and jalapeño add extra flavor and heat.
  Spices – This recipe is seasoned with cumin, paprika, smoked paprika, garlic powder, dried oregano, salt, and pepper.  

Bok Choy Rice Bowl

Quick “Get Some Greens In You” Bok Choy Rice Bowl

Ingredients

  • 3 baby bok choy, halved or quartered lengthwise
  • 1 to 2 cups cooked rice
  • ½ to 1 cup canned white beans or chickpeas, drained and rinsed
  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced, optional

Bean option

Use white beans for comfort.

Use chickpeas for chew.

Stir Fry Bean Sprouts and Bok Choy

Delicious and Nutritious: Stir Fry Bean Sprouts and Bok Choy

Stir-frying is a fantastic way to prepare vegetables, as it retains their nutrients and natural flavors. Let's explore how to create a delectable stir fry featuring these two healthy and delicious ingredients: bean sprouts and bok choy.

Ingredients:

1 cup bean sprouts
2 baby bok choy, chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
1 tablespoon vegetable oil
Salt and pepper to taste

Instructions:

Leftover chicken, fried rice

no egg. I have no eggs. Just one cup or so of spicy chicken and fresh red peppers. I won't even think of adding zuchinni today. Just no.


Ingredients

  1 T oil
   1/2 onion                     finely diced
  1/2 celery stick            finely diced
  1 carrot                        peeled and diced
  1 small red pepper    finely diced
  1 garlic cloves             minced
  1/2  cup frozen peas