Corn Salad with Chile and Lime
Clean-Out-the-Fridge Veggie Fried Rice (or Quinoa!)
Use whatever veggies you have in your fridge to bring this meal together!
3 cups white or brown rice or quinoa, cooked and cooled
5 cups veggies, chopped small (you can use any combo of fresh or frozen onions, carrots, celery, red or green cabbage, mushrooms, bell pepper, corn, broccoli, kale, or green onions)
2 tbsp sesame oil
2 tbsp tamari or soy sauce
2 tbsp chili garlic sauce (sriracha)
1 tbsp rice vinegar, apple cider vinegar or lime juice
1 tbsp maple syrup
salt and pepper to taste
Optional: add 1-2 cups cooked chicken, shrimp, tofu or tempeh
- Heat a large skillet over medium heat. Add sesame oil. Add veggies and season with generous pinches of salt and pepper. Sauté until veggies begin to soften, about 8 minutes.
- In a small bowl, combine tamari, chili garlic sauce, rice vinegar, and maple syrup. Whisk until smooth. Pour over veggies and continue cooking for 2 minutes.
- Add cooled rice to the pan. Cook an additional 5 minutes to heat the rice. Taste and adjust seasoning as needed. Add maple syrup for more sweetness, tamari for umami, chili garlic sauce for heat, and rice vinegar for sharpness. Enjoy!
GF V veg DF
Yield: 4 servings