Wiki means "fast" in Hawaiian, and this dish fits the bill—it's quick and easy to make
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 tablespoon canola oil
- 2 tablespoon 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 cup cooked mixed vegetables (or ½ bag frozen stir-fry vegetable mix) (Leftover Friendly)
- 2 cup cooked brown rice (Leftover Friendly)
- 1 tablespoon lite soy sauce
- 1 teaspoon sesame oil
- 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.
- Add water chestnuts, and continue to cook until they begin to soften, another 1–2 minutes.
- Add vegetables, and toss until heated through, about 2–3 minutes (or up to 5 minutes for frozen vegetables).
- Add rice, and continue to cook until hot, about 3–5 minutes.
- Add soy sauce and sesame oil. Toss well, and serve.
TIP: This recipe tastes best when prepared using leftover cold rice.