Stir-fry rice and veggies

A delicious, fast and easy way to use rice leftovers.

Serves 2:
Brown rice (200g - cooked and cooled)
Bok choi (200g - chopped)
Carrots (100g - diced)
Garlic (1 clove - chopped)
Raisins (30g - dried)
Olive oil
Soya sauce

1) Heat oil in a wok or skillet, add chopped and diced carrots, cook them over medium-high heat for about 3 minutes. Add book choi and cook for 3 minutes.
2) Add the rice and the raisins, season with soy sauce and cook until rice is warm.