If you do not have leftover rice, cook some rice in a yummy vegetable, chicken or beef stock at least 2 hours before preparing meal - the key is having enough rice to equal the amount of veggies you are using. Be sure rice is cooked and cold, and all veggies are chopped/diced prior to cooking.

Heat olive oil or butter in a saute pan / wok (pan large enough for rice and veggies to be stirred)

Add garlic, cook for a minute or 2.

Add veggies, 1 at a time, in order of desired cooking time (example: 1st carrots for 3-5min, then onion, then broccoli, then water chestnuts, then spinach)

Stir in rice, a couple dashes of ginger, sesame oil and tamari sauce (to taste). Stir fry for about 5min, then remove from heat and enjoy!

Any veggie combo will work, here is some inspiration: corn, peas, pea pods, sugar snaps, carrots, peppers, mushrooms, onion, broccoli, spinach, asparagus, waterchestnuts, eggplant, tomato, sweet potato, zucchini - add left over shrimp, chicken, pork, beef... anything goes!!! Even bacon!