I always have 1 or 2 protein dishes and whole grains in the fridge so weeknight cooking means only making veggies, which takes from 5-15 minutes!
Here is a really easy way to use up your cooked rice. I would add in defrosted shelled edamame, grated carrots, leftover grilled veggies or any boxed baby arugula or spinach I have on hand. I put together a simple vinaigrette - 2 parts sesame oil, 2 parts vinegar (red wine or rice vinegar), 1 part maple syrup with a sprinkle of salt. Mix it all up, throw in some pistachios or chopped cashews and serve!