Gluten Free Veggie Stir Fry - #weekdaysupper

This week for #weekdaysupper, we're all sharing easy recipes that are perfect for the busy family. All of our recipes can be prepared in under 30 minutes or less! The other recipes this week are:

Monday – girlichef - Blackened Tilapia w/ Quick Collard Greens
Tuesday – Gourmet Drizzles – Chicken Divan Mini Bread Bowls
Wednesday – Momma’s Meals – BBQ Bacon Meatloaf Cups
Thursday – No One Likes Crumbley Cookies – Gluten Free Veggie Stir Fry
Friday – Cindy’s Recipes and Writings – Chicken Sausage, Peppers and Couscous

I enjoy making vegetarian dishes when I'm under a time crunch. Not only are they normally healthy and filled with vitamins and minerals, but you can cook them quickly without worrying about the food reaching a certain internal temperature. Also, I use Minute rice in this recipe, a quick 10 minute rice that my mother always used when she needed rice made quick for us.

I list veggie ingredients that I love to use, feel free to add or remove veggies depending on what you have!

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients

1 cup water

1 cup Minute rice

3 tbsp vegetable oil

1 tbsp sesame oil

1 yellow onion, minced

2 cloves garlic, minced

florets from 1 broccoli head

1/2 cup snow peas

1/2 cup shredded carrots

1/4 cup gluten free soy sauce

2 tsp ginger

1/2 tsp pepper

Steps

In a small saucepan, boil the water and add the rice. Cover and set aside for 10 minutes.

Preheat a wok to high heat. Add the oils, onion, and garlic. Stir regularly for 3 minutes, and add the broccoli. Stir constantly for about 3 minutes, and add the remaining ingredients. Cook for about 4-5 minutes, and serve with the rice when hot.