As I have mentioned before, I was never very talented with frying pans. I have, however, managed to refine my skills a bit, and after some experimentation developed a modified version of my mom's stir fry recipe, one that I simply cannot stop making.
I didn't add rice in the directions of this recipe, because the veggies can be served over whatever you like. I know some people prefer noodles over brown rice, but I find rice easier to manage with chopsticks (I actually ate this with a fork...shhhh....). All I did was microwave 1/2 a cup of instant brown rice (make sure it is instant) with 2/3 cup of water for about 5-51/2 minutes. It finished cooking almost the exact some time as my vegetables.
Super Quick and Easy Stir Fry:
Yield: 1 serving
Prep: 2 min
Cook: 3 min
Ready In: About 5 min
1 cup frozen stir fry vegetables
1/2 tablespoon soy sauce
1/2 tablespoon brown sugar
1/2 teaspoon Asian Stir Fry Spices
1/2 tablespoon sesame oil
Cooked Brown Rice
In a small frying pan, heat sesame oil over medium high heat. Add mixed veggies, and fry until tender, about 2 minutes.
Drizzle soy sauce, and sprinkle brown sugar over softened vegetables. Continue to cook for about a minute longer. Sprinkle with Asian stir fry spices.
Remove pan from heat, and serve cooked vegetables over warm rice. Enjoy!