Serves: 8 (Perfect for a dinner party or batch cook)

Ingredients

• 600g brown rice, cooked
• 6 asparagus spears, sliced 2” long (bottom section removed)
• 6 cremini mushrooms, de-stemmed
• 1/3 large head broccoli, cut into medium florets
• 200g chopped kale leaves, de-stemmed and thinly sliced
• 2 baby bok choy, trimmed at bottom and halved
• 2 cloves garlic, minced
• 50ml vegetable oil
• 1 Tbsp. soy sauce
• 1 Tbsp. dark soy sauce
• 1 tsp. granulated sugar
• 1 tsp. chili sauce
• Few drops of sriracha hot sauce

Method

1. Set aside 2 tsp. of garlic. In a small bowl, toss the remaining amount of garlic with a pinch of salt. Heat vegetable oil in a small saucepan over medium-low heat. Slowly fry the garlic-salt mixture until slightly browned and crispy. The garlic should maintain a gentle bubble while cooking; if not, reduce the heat. Once the garlic is golden brown, transfer fried garlic to a paper-lined plate to cool. Drain and reserve the garlic oil.

2. Add 1 Tbsp. of garlic oil to a large wok or non-stick pan, and place over medium-high heat. Add the asparagus, mushrooms, and broccoli. Toss to combine, season with salt, and stir-fry until the vegetables begin to get tender. A few minutes before the end, add baby bok choy and kale. Stir fry for 2–3 minutes, until the water released from the mushrooms has evaporated. Transfer to a bowl, and set aside.

3. In the same wok or pan, heat another 1 1/2 Tbsp. of reserved garlic oil. Add the 2 tsp. minced garlic (previously set aside), and cook until fragrant, about one minute.

4. Add the cooked rice into the garlic oil, breaking up any rice clumps. Feel free to add extra oil if necessary to prevent sticking.

5. Add all the stir-fried vegetables, and toss with the rice. Stir in the soy sauces, sugar, chili sauce, and a few drops of sriracha.

6. Turn off the heat, sprinkle the fried garlic over the top, and toss once more. Serve hot.

Picture & recipe courtesy of Vegetarian Gastronomy