vegetables with rice

Olive oil flavored with a single smashed garlic clove in an oversized pot, then removed. First, purple cabbage, because it is the most dense,  then courgette and yellow squash cut into irregular wedges and seared in the flavored oil to near perfection and then removed to a holding bowl. A single beef patty, pre-formed and frozen broken into the hot pan. Deglazed with a tablespoon sake, tablespoon shoyu, tablespoon mirin. Prepared white rice held over from the ebi sushi made a few days earlier heated through with the beef chunks. Vegetables returned to pot to heat through. Egg turned throughout the mixture off the heat. And let me tell you what; rarely, if ever, will you have a stir-fried rice fantastic as this, minus the bean sprouts, bamboo shoots, and mushrooms, which goes to show you, or maybe just show me, that making do with what one has on hand often leads to outstanding result.