Quick Vegetables and Rice Dinner

Aside from all the chopping, most stir-fry dinners are pretty quick to pull together.  Agreed?  Well, this one involves a little chopping and one cut into a bag of frozen vegetables.  I only had an onion, a zucchini and one carrot as my fresh vegetable choices.  (It's time to go shopping.) Thankfully, I like to keep a bag or two of frozen vegetables for such occasions when I need a quick dinner that still qualifies as healthy.


Serves 4 light eaters, or 3 hungry adults

  • 1 cup long grain rice
  • 2 tablespoons peanut oil
  • 1 small onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 (12 ounce) bag of frozen stir-fry vegetable (pick your favorite)
  • 1 zucchini, thinly sliced
  • 1 1/2 tablespoon soy sauce
  • fresh pepper to taste

Bring 4 quarts of water to at rapid boil in a 6- to 8-quart pot.  Pour in long grain rice.  Stir once in the beginning and once at the 7 minute mark.  Keep a rapid rolling boil on the rice for 15 minutes, uncovered, then drain through a sieve.  This will give you a good sticky rice that's slightly firm to the bite.  Perfect for chopsticks!

While the rice is cooking, chop the vegetables and measure out all the ingredients to have ready.

In a medium skillet over medium heat, heat oil and cook onions and garlic about 3 minutes then add in frozen vegetables.  Continue to cook, uncovered, stirring occasionally until vegetables become almost tender.  Add in zucchini slices and continue to cook and stir until zucchini is tender crisp.  Pour the soy sauce in the pan and stir well.  Season with fresh pepper.

Somewhere between stirring the vegetables, the rice would be finished.  After you drain it off, transfer rice to a serving bowl or platter.  After the vegetables are cooked and seasoned, spread them out over the bed of rice.  Serve while vegetables are hot.