Stir-fries are one of the easiest (and tastiest) ways to use up leftover vegetables.

For the rice:

brown rice

chicken or vegetable stock (or water, if you want)

Kosher salt

For the sauce:

soy sauce

honey

Juice of ½ lime

For the stir-fry:

canola oil

Medium red onion (about ½ pound), roughly chopped

garlic, minced

Kosher salt and freshly ground pepper

Small head broccoli (about ½ pound) cut in florets, stems discarded

Small carrot (about ¼ pound), peeled and cut in coins ¼-inch thick

button mushrooms (about ¼ pound), thinly sliced

Medium red bell pepper, cored and chopped in rough 1-inch pieces

chicken or vegetable stock, as needed