Cooking with Attitude: Fried Rice + Stir Fry Veggies

A Japanese American friend of mine once said not to order fried rice at a restaurant because “it’s made from all the leftover ingredients.” Whether leftover or not, fried rice and stir fry veggies are great kitchen “tricks” to create quick, nutritious, yummy meals with whatever is in the kitchen. What separates it from feeling like a leftover versus freshly cooked meal is some small techniques, or “secrets.” Are you ready to learn those secrets? Come on down! (p.s. I LOVE leftover meals, too!)

Megumi is a life-long foodie, try-and-error bread baker, casual fermenter, beginner forager, intuitive cook, stubborn gardener, and more than anything else, a global food justice educator with firm commitment in local food. A proud city-kid, she grew up in Tokyo and moved to the US some 40 + years ago. She lived in Florida; Freiburg, Germany; Washington DC; Addis Ababa, Ethiopia; back in Tokyo; Seattle; and a very rural area of Colorado for study and work. Finally almost 8 years ago she found Olympia home and started to grow roots. Her food is sprinkled with global nomad flavors.

Formerly an Olympia Food Co-op staff, she then briefly worked at GRuB. At the present time, she designs and facilitates food education courses, such as Embracing LOVE in the Food System and Building Your REGENERATIVE Food Network. Her cooking-centered classes, Cooking with Attitude, are a space to explore how we can take our food system back into our hands as much as an opportunity to cook something tasty together.  For more info, visit Everyone’s Food Sovereignty Alliance website: https://www.foodsovereignty4everyone.org

Host or Publisher Megumi Sugihara