I make a LOT of stir frys much to the chagrin of my potato loving husband. Even after 14 years, he still can’t warm up to rice as a dinner. But as long as I am the queen of the kitchen he is going to have to suck it up because the kids and I love it.
Have you ever been to one of those frozen yogurt or ice cream bars? You know the ones with lots of flavours of ice cream and a huge selection of candies and treats you can then scoop on top? I’ve heard of them but never actually set foot inside of one….(not this week anyhow).
I realize that rice and veggies are just about as far away from ice cream and sprinkles that you can get but I thought the concept of adding your own toppings would appeal to the kids and maybe my husband too.
Start with your basic stir fry, add a countertop full of add-ons and voila – Stir Fry Bar fun! It’s yummy, gluten-free and vegetarian. And maybe you can hit up the ice cream joint for dessert.

Lori’s Basic Stir Fry

4-6 cups cooked brown rice
1 tbsp coconut oil
1 tsp sesame oil (not toasted)
3-4 cloves garlic, pressed
1 tbsp freshly grated ginger
1 onion, chopped
1 cup of mushrooms, chopped
1 head bok choy, leafs chopped
1 head broccoli, chopped into florets
1 pkg organic extra firm tofu, drained, rinsed and cut into 1 inch bites
2 tbsp gluten-free Tamari  (plus more to taste)

Prepare your brown rice according to package directions.
Heat coconut and sesame oil in a wok or frying pan over medium-high heat. Add garlic, ginger and onion and cook for 1-2 min. Add mushrooms and broccoli and cook for 3-5 minutes more. Throw in the bok choy, tofu and 2 tbsp tamari and cover and cook for another 3-5 minutes, stirring occasionally.
Now you are ready to serve- fill your bowl with rice and stir fry veggies/tofu and then add the toppings of your chosing. You can also add more tamari and salt and pepper to taste.

Topping Bar Add-On’s

Finely chopped fresh cilantro
Finely chopped fresh basil
Sunflower seeds
Pumpkin seeds
Raw almonds
Grated carrot
Chopped tomato
Grated beets
Chopped or smushed avocado
Roasted sweet and regular potato circles (slice potatoes into 1/2 inch circles, toss with olive oil and sea salt and roast in a 350′ oven for 30 minutes, turning once)

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