3 cups cooked brown rice

1 cup veg stock

2 zucchini chopped

2 yellow squash chopped

2 leeks (cut down the center longways, before chopping up, then rinse well in a colander. Leeks can be sandy!)

4 T. soy sauce

2 tsp. Sesame oil

½ cup Just Eggs

Sriracha

Veggie stir fried rice can be made with just about any vegetables you have in the fridge. Its a great way to use up leftover rice as well! I just happened to have some squash and leeks that needed to be used up but you can make this same recipe with a bag of frozen vegetables, some leftover veggies from the week or even just a bag of carrots and an onion! Whatever you’ve got! 

I chopped my vegetables into bite size chunks and cooked them in a skillet adding a little vegetable stock at a time instead of oil. (If you want to cook in oil instead of stock, thats fine! Just drizzle a couple tablespoons of oil in the pan before you throw in your vegetables and leave out the stock.) Once the veggies were tender I added some Just Eggs to the middle of the pan to cook and stir into the mix. Add some soy sauce and sesame oil to taste and if you want some heat add some red pepper flakes or Sriracha. I had mine with a hearty helping of spicy kimchi and some frozen vegan fish fillets that I threw in the air fryer.