Go To Stir Fry

This easy meal is a go to on busy nights and works with any whole grain—millet, quinoa, or what ever may be leftover in your fridge. I usually make this towards the end of the week when produce drawer is lacking and I am tired of cooking. Take what ever produce is still in the frige, dice it up and add it the below.


  • 1 tbsp Coconut oil
  • 2-4 Carrots shredded
  • 1 1/2 cups Cooked brown rice + 3/4 cups uncooked
  • 2 tbsp Ginger minced
  • 4 cloves Garlic minced
  • 4 tbsp Tamari (soy sauce)
  • 1 1/2 tbsp Honey
  • 2 tbsp Rice wine vinegar
  • 1 tbsp Sesame seeds toasted


  • In a medium skillet, heat oil over medium low heat.
  • Add in garlic and ginger, cooking until they both become fragrant. Stir in shredded carrots and cook for 1-2 more minutes. 
  • Whisk together soy sauce, honey, vinegar, and sesame seeds. Pour over carrot mixture and cook until heated through.
  • Finally, stir in rice and cook for 3-4 minutes or until rice is warm.