I made this recipe up using left-over cooked brown and jasmine rice. The below ingredient amounts are estimates, so feel free to use more or less of the veggies as needed or based on what you have on hand. I used shrimp but it's easy enough to make this vegetarian by omitting the shrimp. This is a great, super simple way to use up lots of CSA veggies!
2 cloves garlic sliced
zucchini or summer squash diced
1 lb. shrimp
1+ cup of cooked rice
Heat canola oil over medium heat and saute garlic and ginger for 5 minutes. Add pepper, zucchini/summer squash and broccoli, and saute for 3 minutes. Add shrimp if using along with lemongrass (I don't cut it, I just throw it in whole). Once shrimp is nearly pink, add cooked rice, scallions, edamame and a few dashes of sesame oil and soy sauce. Add more sesame oil/soy sauce according to taste. Enjoy!