A quick stir fry from leftovers in the fridge.
Chop and slice all the vegetables, add a drained, rinsed can of chickpeas and stir fry, add a large dash of soy sauce, chilli flakes and at the end stir in cooked red rice and serve.
Peppers on the turn, sliced 
mushrooms sliced 
red onion chopped 
kale with the tough stems discarded chopped 
carrot grated 
add in a drained, rinsed can of chickpeas 
stir fry and add dashing of soy sauce and some chilli flakes 
Add a cup of cooked red rice 
dish up 
ready to eat
Stir fry with leftovers
a quick stir fry of whatever is in the fridge
Servings: 2 people
Ingredients
- 2 peppers – I used 1 red and 1 yellow and sliced
- 1 red onion peeled and sliced
- 1 large handful of kale with the big stalks removed
- 1 can chickpeas drained and rinsed
- 2 cup of mushrooms sliced
- 1 carrot grated
- 1 tbsp Soy sauce
- 2 tsp chilli flakes
- 1 cup of cooked red rice
Method
- Chop and slice all the vegetables and add to the Wok with a splash of oil and cook
- add a teaspoon of chilli flakes
- add a drained, rinsed can of chickpeas and continue to stir and cook
- add a table spoon of soy sauce and stir on the heat
- add a cup of cooked red rice and stir on the heat
- adjust the seasoning and serve
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).