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Simple “Inspired” Stir Fry


For the rice
  • 1 32oz bag H-E-B Organics Jasmine Thai rice
  • 1 box H-E-B Organics Chicken Stock or 4 Cups of Water
For the stir fry
  • 1.5 tbso Sesame Oil
  • 2 organic Green onions (chopped)
  • 2 organic Cloves of garlic (chopped)
  • 1 cup H-E-B Organics Spinach
  • 1 leaf H-E-B Organics Mint
  • 1/2 cup H-E-B Organics Roasted Cashews
  • 1 16oz bag Frozen H-E-B Organics mixed vegetables (carrots, corn, peas and green beans)
  • 2 H-E-B Organics Large brown eggs
  • 1/3 cup Tamari
  • 1/2 Lime


For the rice
  • *This recipe can be completely vegetarian if you’d like by not using chicken stock.
  • Add the rice and liquid into a large stockpot, bring to a boil and reduce the heat to a low simmer. Simmer for 20 minutes and then turn the heat off leaving the cover in place.
For the stir fry
  • In a Wok or large skillet over high heat, add the sesame oil.
  • Add garlic and sauté until garlic blooms, becomes golden in color.
  • Add the whole bag of frozen mixed vegetables. Cook over high heat while tossing.
  • Drizzle about half of the tamari into the vegetable mixture.
  • Add the chopped spinach and continue to cook over high heat.
  • *Tip: Push the vegetables over to the side of the Wok so the water from the vegetables will settle to the bottom of the Wok and cookoff.
  • Slowly add the cooked rice to the stir fry and add a little more tamari.
  • Push the rice and vegetable mixture to the side of the wok or pan and add the eggs to the empty section of the pan.
  • Using your wooden spoon, mix the eggs to a light scrabble and then combine with the rice and vegetable mixture.
  • Add half cup of the cashews to the stir fry and toss to combine.
  • Squeeze ½ lime over the stir fry and toss to combine.
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