Ingredients

• 1 cup dry jasmine rice
• 3 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 2 cups broccoli florets
• 1 cup cauliflower florets
• 5 green onions, chopped
• 1 (10 ounce) package shredded carrots
• 3 cups shredded cabbage
• 1 (8 ounce) can water chestnuts, drained
• 1/4 cup soy sauce, or to taste
• 1/4 cup water as needed
• chili sauce (optional)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
2. Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.