Using Up Leftovers: Wild Rice Stir Fry

I really tried to make this look pretty, y’all.

Yeah. There was still some wild rice. Obviously. This recipe’s leftovers needing to be used are:

Wild rice

White wine

1/2 onion

1/2 avocado: how does this keep happening to me? How did we get to a place where we don’t eat a whole avocado in one sitting?

Note that you might not have the veggies on hand that I had, so you’ll want to toss something else in your stir fry. Maybe carrots, leftover baked potato you cubed, whatever it is, toss it in! You might want to add some eggs, too, or whatever else you like in your stir fry.

Here’s what you’ll need

(if you’re doing it exactly like me)

1 tablespoon each: sesame oil, olive oil
1/2 - 1 teaspoon each: sriracha, hoisin sauce
salt and pepper as needed
1/4 cup white wine
1/2 large onion, sliced
2 stalks chopped celery
1 small zucchini, cut into planks
1 small eggplant (I used the long skinny type, but you use what you’ve got), cut into planks
1 cup shredded cabbage
2 cups wild rice
1/2 avocado, cut into cubes
soy sauce as needed

Here’s what you’ll do

Heat oils over medium-high heat with sriracha or other hot sauce (or no hot sauce!). Add celery and onion, plus seasonings, then cook for about 7 minutes. Add zucchini, eggplant, more salt and pepper, and hoisin, then cook another 3 minutes. Add wine and cook down for 5 minutes. Then add cabbage and rice (and some soy if you want it), and cook another 5 minutes or until the rice is as crispy as you prefer. Top with avocado, if using (in fairness, this probably doesn't really go with it. But in my mind, everything goes with avocado so there we have it). Serves 2-4, depending on how hungry y’all are.