A delicious, fast and easy way to use rice leftovers.
Brown rice (200g - cooked and cooled)
Bok choi (200g - chopped)
Carrots (100g - diced)
Garlic (1 clove - chopped)
Raisins (30g - dried)
1) Heat oil in a wok
or skillet, add chopped and diced carrots, cook them
over medium-high heat for about 3 minutes. Add book choi and
cook for 3 minutes.
2) Add the rice and the raisins, season with soy sauce and cook until rice is warm.