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Brown Rice Stir-Fry with Vegetables

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.

Brown Rice Stir-Fry with Vegetables - 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.

Brown Rice Stir-Fry with Vegetables - 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.

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!

Brown Rice Stir-Fry with Vegetables - 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.

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 - 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.

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Brown Rice Stir-Fry with Vegetables

★★★★★ 4.7 from 18 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 2-4 1x
  • Category: Main dish
  • Cuisine: Vegan, Asian

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.

Brown Rice Stir-Fry with Vegetables - 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.
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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

  1. Cook the brown rice according to package directions.
  2. 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.
  3. Heat the oil in the wok and add the garlic, cayenne powder and parsley. Cook over high-heat for about 1 minute, stirring occasionally.
  4. Add the vegetables, rice and  tamari. Cook for about 1 to 2 minutes more.
  5. Add some sesame seeds for garnish (optional).
  6. 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

About Iosune

Hey, I’m Iosune! I am a recipe developer, writer and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

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  1. Allysia says

    November 3, 2015 at 22:24

    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!

    Reply

  3. T. diddy and the hufflepuffs says

    January 5, 2016 at 09:42

    Add some shitakes or some other mushroom you like to the mix you’ll love it.

    ★★★★

    Reply

  4. Bethany says

    January 8, 2016 at 02:14

    I make a similar one with frozen assorted frozen veggies which I steam more than fry. Not exactly fresh, but it works for me 🙂

    Reply

  6. Paul Garrett says

    January 8, 2016 at 21:25

    Your recipe says “boil water in a wok”. How much water do you suggest? Just enough to cover the veggies? or a specific amount?

    ★★★

    Reply

  7. Chloe says

    December 3, 2016 at 05:22

    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!

    ★★★★★

    Reply

  8. sarah says

    February 4, 2017 at 07:43

    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!

    ★★★★

    Reply

  9. lori says

    November 8, 2017 at 18:29

    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.

    Reply

  10. Rio says

    December 2, 2017 at 23:58

    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.

    Reply

    • Iosune says

      December 4, 2017 at 10:00

      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 🙂

      Reply

  12. Brian says

    January 24, 2018 at 01:39

    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?

    Reply

  13. Marilyn Mendelson says

    February 7, 2018 at 14:42

    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!

    Reply

  14. Teresa Sandoval says

    March 26, 2018 at 22:37

    Very delicious, I was surprised how much I liked it. I am new to vegan food and this was the best ever.

    Reply

  15. Roseanna says

    April 7, 2018 at 21:50

    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!

    ★★★★★

    Reply

  17. cazzie rawden says

    June 4, 2018 at 21:13

    I just love this recipe so easy to make and can be up sized if you have visitors

    ★★★★★

    Reply

  19. Terry Hardin says

    July 5, 2018 at 21:14

    This is easy, delicious, & nutritious! Recipe is a great way to use up a lot of different veggies! Hubby loved it 🙂

    ★★★★★

    Reply

  20. Dorie LaRue says

    July 12, 2018 at 19:23

    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.

    Reply

  22. Patricia Cook says

    September 7, 2018 at 19:25

    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.

    Reply

  23. Pamela Templeton says

    September 17, 2018 at 03:08

    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!

    Reply

  24. Nina says

    September 17, 2018 at 03:47

    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. 😉

    ★★★★★

    Reply

  26. Lauren says

    November 7, 2018 at 01:59

    Great recipe! I used a frozen sugarsnap blend. Love that it is made without all of the added sugar,too! Entire family loves it.

    ★★★★★

    Reply

  27. Bern Buczek says

    November 11, 2018 at 00:48

    Added water chestnuts, baby cornies and bean sprouts. Used Wild Brown Rice with Quinoa. All GF and Yum.

    ★★★★★

    Reply

  28. whitepearl says

    November 11, 2018 at 09:26

    My brother recommended I may like this web site. He was entirely right. This publish actually made my day. You can not consider just how so much time I had spent for this information! Thank you!

    Reply

  29. Lucas says

    November 17, 2018 at 13:05

    Thanks for this recipe. This is quick, easy, and affordable, hardly any ingredients, and is really impressive to cook for guests. I am tinkering with it a little bit like I do with every recipe, but overall, thanks alot. Life is easier because of food like this 🙂

    Reply

  30. Kate West says

    December 17, 2018 at 23:30

    You have done it again…another wonderful, simple, tasty and healthy dinner!! Yay! Thank you so much for all of your hard work and then sharing with us. I REALLY appreciate it.
    Since we are not vegan I did add a little ham and traded baby spinach for the parsley since that was ll that I had available. Also tried the peanuts as someone had suggested, which made it nice and filling also.
    Top marks again Iosune!

    ★★★★★

    Reply

  31. Amy says

    January 7, 2019 at 18:36

    We have made this several times and it is a family favorite! We love the bright colors of all the vegetables after the brief boil. We add water chestnuts to the wok and top with cashews. Delicious!

    ★★★★★

    Reply

  32. carol says

    January 22, 2019 at 00:31

    Made this stir fry tonight. It is very good and it is easy to add different items to it as well. It took about 30 minutes to make . My wife is gluten free so it was nice to have a new dish. Thanks

    ★★★★★

    Reply

  33. Max says

    January 31, 2019 at 04:33

    I doubled the ingredients, and it turned out great. I cooked them a little longer in the wok, like 7-8 min, as I like the veggies little less crunchy

    ★★★★★

    Reply

  35. Britt says

    May 1, 2019 at 12:08

    Very simple and easy to make. I found it a little overpowering so I may use a bit less soy sauce next time. Thank you for the recipe 🙂

    Reply

  36. Robyn Bittle says

    May 12, 2019 at 02:00

    Very good and very easy! I came across the recipe on a search for an easy vegan dinner when I realized the mushrooms for my dinner had gone bad. It was great that I already had all the ingredients. Thanks!

    ★★★★

    Reply

  37. Ellen Fife says

    May 15, 2019 at 19:21

    I would like to know what kind of rice you cook. Is it long term cooking or quick cooking?

    Reply

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