I make this brown rice stir-fry with vegetables every week. This recipe is life-changing and so simple. Add your favorite veggies or what’s in season.
I’m always trying new recipes because I’m a food blogger, but there are some dishes I’m always making because they taste amazing, are easy to make and good for my health, like this brown rice stir-fry with vegetables. I make this dish every single week, seriously, I can’t believe I haven’t shared the recipe with you yet!
Being vegan is great, but sometimes it can be difficult to find healthy vegan dishes when you eat at restaurants. There is an Asian place in my city that I love because it’s full of healthy food. You just have to choose your favorite ingredients and a sauce and they make you a wonderful meal.
One day I realized I could make the stir-fry I always order at home and here is the recipe! Although they only have white rice, I prefer brown rice because is more nutritious and tastes AMAZING. Use your favorite veggies or what’s in season, I use different vegetables every time, but I (almost) always add broccoli.
This stir-fry is life-changing, I’m sure you’re going to love it!
If you like this brown rice stir-fry with vegetables, check out these recipes: simple vegan fried rice, vegan stir fried Udon noodles, vegan fried rice, chickpea and vegetable stir fry and tofu stir fry with rice and veggies.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Brown Rice Stir-Fry with Vegetables
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 2-4
- Category: Gluten Free, Entrées, Sides & Main Dishes
- Cuisine: Vegan, Asian-Inspired
I make this brown rice stir-fry with vegetables every week. This recipe is life-changing and so simple. Add your favorite veggies or what’s in season.
Ingredients
- 1/2 cup uncooked brown rice (100 g)
- 1 cup chopped red cabbage (80 g)
- 1/2 head of broccoli, chopped
- 1/2 chopped red bell pepper
- 1/2 chopped zucchini
- 2 tbsp extra virgin olive oil
- 4 cloves of garlic, minced
- 1 handful fresh parsley, finely chopped
- 1/8 tsp cayenne powder
- 2 tbsp tamari or soy sauce
- Sesame seeds for garnish (optional)
Instructions
- Cook the brown rice according to package directions.
- Place some water in a wok or frying pan and bring it to a boil. Then add the veggies (they must be covered by the water) and cook for 1 to 2 minutes over high-heat. Drain the veggies and set aside.
- Heat the oil in the wok and add the garlic, cayenne powder and parsley. Cook over high-heat for about 1 minute, stirring occasionally.
- Add the vegetables, rice and tamari. Cook for about 1 to 2 minutes more.
- Add some sesame seeds for garnish (optional).
- Store the brown rice stir-fry in a sealed container in the fridge for up to 5 days.
Notes
- Feel free to use other grains, veggies, spices or any other non-refined oil.
- To make an oil-free recipe, just cook the garlic, cayenne powder and parsley in some water or oil-free broth. You could also omit step number 3, use some garlic powder and cook it with the cayenne powder, parsley, veggies and rice for a few minutes.
- If you don’t like spicy food, omit the cayenne powder or add less.
Nutrition
- Serving Size: 1/4 of the recipe without the sesame seeds
- Calories: 197
- Sugar: 3.5 g
- Sodium: 476.8 mg
- Fat: 7.9 g
- Saturated Fat: 1.1 g
- Carbohydrates: 28.1 g
- Fiber: 4.1 g
- Protein: 5.6g
This is similar to something we make from time to time – really easy no-brainer meals make all the difference when you’re busy! Basically the difference between a wholesome meal and takeout pizza. The big difference is we usually use cilantro instead of parsley. Looks great!
Hi Allysia! I’ll use cilantro next time, thanks a lot for the idea 😉
Can I make this in a different pan besides a wok? I’d love to make this. Thanks
Hi Carol! You can use a large pot or a saucepan to boil the veggies and then a skillet to sauté them 🙂
Add some shitakes or some other mushroom you like to the mix you’ll love it.
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Hi T. diddy and the hufflepuffs! Thanks a lot for the idea, sounds great!
I make a similar one with frozen assorted frozen veggies which I steam more than fry. Not exactly fresh, but it works for me 🙂
Hi Bethany! Sounds soooo good 😀 Frozen vegies are great!
I think some water chestnuts would be wonderful in this too! Sounds yummy!
Hi! Sounds great, thanks for the idea 😀
Your recipe says “boil water in a wok”. How much water do you suggest? Just enough to cover the veggies? or a specific amount?
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Hi Paul! Just enough water to cover the veggies ?
I love this recipe! We have made it a few times at my house – I always double it. My husband LOVES it.
I noticed this had a 3.5 – ish star rating, I’m really, really surprised – This dish is delicious in our book! Usually something like that is a flavor complaint so off the bat I decided to use brown jasmine rice and sesame seed oil to bump up the flavor. Instead of a chili I use red pepper flakes and I go really heavy on the garlic and parsley. NEVER a complaint. Amazing dish!
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Hi Chloe! Thanks a lot 😀 Have a nice day!
This is as close to my favorite dish at Genesis in Cleveland, OH in the the 70’s. Love it but need to tweak my wok skills and seasonings a bit to get it there. Thanks so much!
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Hi Sarah! So glad you like it 🙂 Have a nice day!
I fixed this last night! I love it! The garlic and parsley add extra taste then cayenne gives it a nice little kick. Yummy! I will make this regularly.
Hi Lori! Thanks a lot. So glad you enjoyed it 🙂
It is high in carbs and has some sugar content. Would this be okay to eat if I do t workout a ton right now
.I am asking in all seriousness, because I have made a lot of changes in my food intake avoiding carbs and sugars, eating a lot more raw and fresh ingredients. I love that the calories are low. But I lost 32 pounds, with very little workout, I have broken tibia, which is almost healed so I can began working out.
Hi Rio! Carbs are so healthy and good for your body, as long as they’re not refined. You should read The China Study or watch Fork Over Knives. The countries that live the most, follow high carb diets 🙂
Has anyone made this in an instapot?
Hi Melissa! We haven’t. Have a nice day!
Made this tonight. It’s very good. Next time I’ll double it. I’m thinking of adding peanuts at the part where you sauté the garlic and parsley. Anyone ever try that?
Hi Brian! Thanks a lot 😀 I think it should work!
For some reason, a few of the posts you shared yesterday came up as “Bitly page not found.” I have no idea if that happened everywhere, but I thought I should tell you. I love your blog!
Hi Marilyn! Thanks a lot and sorry for the inconvenience 🙂 Have a great day!
Very delicious, I was surprised how much I liked it. I am new to vegan food and this was the best ever.
Hi Teresa! So glad you liked it so much 🙂 Have a nice day!
Just made this and found it very tasty and warming! Added brussel sprouts, mushrooms and red onion instead of red cabbage. Never tried pre-boiling the vegetables in that way before adding to a stir-fry but found they came out tender with still a nice crunch to the broccoli and peppers. Would definitely make again. Thanks!
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HI Roseanna! So glad you liked it 🙂 Thank YOU for making the recipe!
What protein would you add to this?
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Hi Kate! Any plant-based protein, but tofu and tempeh are perfect for this dish 🙂
I just love this recipe so easy to make and can be up sized if you have visitors
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Hi Cazzie! Thank you so much. So glad you liked it 🙂
Thanks for sharing this recipe. It looks so beautiful and delicious. I will make this today. Thanks for sharing this blog.
Hi Michael! You’re so welcome 🙂
This is easy, delicious, & nutritious! Recipe is a great way to use up a lot of different veggies! Hubby loved it 🙂
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Hi Terry! Thanks a lot. I’m so glad you and your hubby enjoyed our recipe 🙂
I’m going to try this. I have tried two different recipes which required 1/4 cup of soy sauce. Very overpowering. This is lighter on the soy sauce. After the first try I went out and bought more expensive soy sauce. Same thing. I’ll be back.
Hi Dorie! Hope you like it 🙂
I’m making it as my meal prep for the week and I loved it! Thank you!
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Hi Dixter! Thank YOU for your comment 🙂 Hope you enjoy it!
I stumbled across this recipe yesterday while looking for smoothie ideas. I saw the picture, noticed it was Vegan and thought I would investigate. After reading the recipe and realizing it might be a quick one worth trying, I made it for dinner that night. And OH MY it was a hit. My entire family devoured it. My picky 12 year old said “it was so good, and full of flavor.” I tweaked it a little by slightly undercooking the brown rice. It gave it a nutty texture, which I love. I also added about a cup or so of cooked quinoa because I already had some in the fridge. My 250 pound husband is a big eater so I wanted to bulk it up. Then to accommodate the extra ingredient, I increased the garlic and Tamari. So good, and so easy. I willdefinitely be making this often. Thanks for the great recipe. I look forward to more.
Hi Patricia! Sounds amazing 🙂 I’m so glad you and your family enjoyed my recipe!
This was exceptional. So simple yet bursting with flavor. I saw your recipe and wanted to make my husband a surprise dinner to eat while watching the Cowboys. (He usually cooks for himself) So I cooked the rice…. headed out to my small garden for the ingredients… and twisted my ankle! So my dear husband made your delicious recipe while watching football in the kitchen. 😉 Thanks so much!
Hi Pamela! Thank you so much 🙂 Sounds great!
This was so easy to make! I modified it slightly by adding some chili garlic sriracha sauce and minced ginger (they sell pre-minced ginger in a jar in the Asian section of most grocery stores so this was a super easy last step). Then a squeeze of lemon to add some acidity and brightness. It came out SO good! So glad I doubled the recipe but not sure how I’m gonna stretch it to 8 servings. 😉
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Hi Nina! Sounds AMAZING 🙂