making this stirfry is a WOK in the park! I used leftover rice and whatever veggies I had in the fridge and pulled this yummy dinner together in less than 10 min.  This really is the best and easiest stir fry you can ever make – definitely faster, tastier, and healthier than your favorite delivery! Be sure and save this recipe now and tag me when you make it!


1 tbsp sesame oil

1.5 cup cooked basmati rice (can sub brown rice or quinoa)

1.5 cup total chopped veggies (green pepper, carrot, cabbage, broccoli, baby corn, mushrooms, onion, carrots, green beans, snow peas, asparagus, broccoli slaw)

½ cup paneer or tofu cubes (optional)

2 finely chopped Thai chilis

2 tbs finely chopped garlic

2 tbs finely chopped ginger

2 tbs soy sauce/veggie stir fry sauce

1 tbs sambale (spicy) sauce (to taste)

2 tbs peanut butter

2 tbs hot water

Salt (to taste)

¼ cup finely chopped green onions

2 tbs rice vinegar

Garnish – peanuts or cashews, cilantro, black sesame seeds


1. Heat oil in a skillet

2. Add veggies and stir for 1 min. Stir in tofu/paneer, green chilis, ginger, and garlic and cook for 2 min

3. Add rice, salt, soy sauce, sambale, peanut butter and hot water. Taste and adjust the spices to your taste

4. Reduce to low heat and add green onions, vinegar, and half of the garnishes. Stir and plate. Top with remaining garnishes 

Tags: Asian, Healthy, Quick & Easy

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