• 1 tablespoon canola oil
• 2 tablespoons fresh garlic, minced (about 3 cloves) (or 1 tsp dried)
• 1 teaspoon fresh ginger, minced (or ¼ tsp dried)
• 1 tablespoon scallions, rinsed and minced (green onions)
• ½ cup canned sliced water chestnuts, drained
• 2 cups cooked mixed vegetables (or ½ bag frozen stir-fry vegetable mix) (Leftover Friendly)
• 2 cups cooked brown rice (Leftover Friendly)
• 1 tablespoon lite soy sauce
• 1 teaspoon sesame oil

1. Heat canola oil in a large wok or sauté pan over medium heat. Add garlic, ginger, and scallions, and cook until fragrant, about 1 minute.
2. Add water chestnuts, and continue to cook until they begin to soften, another 1–2 minutes.
3. Add vegetables, and toss until heated through, about 2–3 minutes (or up to 5 minutes for frozen vegetables).
4. Add rice, and continue to cook until hot, about 3–5 minutes.
5. Add soy sauce and sesame oil. Toss well, and serve.

TIP: This recipe tastes best when prepared using leftover cold rice.

source: National Heart Lung and Blood Institute