Kitchen Repairs and Stir-Fried Rice

I'm currently acting as watchdog, making sure my cats don't knock a sink off the kitchen table that has been precariously propped up on foam gardening mats, while my dad runs to the store to grab some more plumber's putty. Woo, that was a mouthful, and dangerously bordering on a run-on. After 30 some-odd years, he is putting in new fixtures, fixing a leak, and re-puttying the sink. Is re-puttying a word? If not, I just invented it. "Circle C"! Sorry, I can't help but add that in at the end. My boyfriend just took the bar exam, so peppering in some intellectual property lingo can't be helped.
Back to the guarding of the sink-I'm stationed in place and can't leave my post, but that can't prevent me from having a great lunch, right? I must mention that this is a leftover rice dish from the other night, so all I had to due was add a little homemade peanut sauce and sprinkle a few soybeans over the top before heating it in the microwave. Still, it's a nice blog-worthy meal, and since I didn't post the original version, I figured I'd make the most of my time (at my post) taking pictures of my iPhone and blogging.

The rice dish itself couldn't be more simple. It's just some jasmine rice, steamed veggies, garlic, ginger, soy, and rice wine vinegar. However, I have this secret ingredient that really elevates the dish. It's thai coconut curry broth made by College Inn. They have a whole line of culinary broths, and while I usually refrain from using anything but low-sodium chicken, this was hard to pass up. The broth is light and clear, yet very fragrant, with sweet lemongrass and mellow coconut. I'll admit, I use it to spice up boring rice dishes when I'm short on time, and I've even added small amounts to thai curry when I make it.