I was not in the mood to fuss over dinner tonight. I didn’t even want to cook, but I had a lot of fresh veggies calling to me:  broccoli and bok choy from my garden, asparagus from Filasky’s Produce, and sundry other veggies including carrots, celery, and onions. I decided on a stir fry, the next best thing to not cooking. What’s more, the colors always make me happy.

I decided to try a different sauce combination (soy sauce, red wine vinegar, honey and tomato).

Then my 6 year old came in, he wanted eggs, so the plan changed to accommodate all of us.  Now I would make a very veggie fried rice.

By the way…we really liked the new sauce.  It gave the fried rice a great flavor.

Garden Fresh Fried Rice

2 Tbsp soy sauce

1 1/2 tsp red wine vinegar

1 1/2 tsp honey (local)

1 ripe tomato, chopped

2 Tbsp canola oil

1 – 2 cloves garlic, minced (from the garden)

1/2 lb asparagus, trimmed and cut into 1″ pieces (from Filasky’s Produce)

1 medium or 2 small heads of broccoli, cut into small cluster and the stems sliced (from the garden)

2 carrots, sliced on the bias

2 stalks celery, sliced

1 medium onion, coarsely chopped

Leaves from 1 baby bok choy (from the garden)

1 egg, beaten (from Farmer Kim)

3 cups cooked brown rice

Directions

Mix together the soy sauce, red wine vinegar, honey and tomato.  Taste and adjust if necessary. Set aside.

Heat 1 Tbsp oil in a large skillet or wok over high heat. Add garlic and cook about 30 seconds, then add in the asparagus, broccoli, carrots, celery and onion. Stir fry for 3 – 4 minutes. Add bok choy, stir fry for 1 minute.

Stir in sauce mixture and cook for 1 more minute.  Remove to a bowl.

Place the other Tbsp of oil in the pan and heat over medium high heat. Add the egg and stir until just cooked.  Add the rice and stir fry for 2 – 3 minutes.

Add the vegetables back in and stir until heated through.

Serve and enjoy!

Serves 3 – 4.