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
Ingredients
- ½ cup uncooked brown rice
- 1 cup red cabbage, chopped
- ½ head of broccoli, chopped
- ½ red bell pepper, chopped
- ½ zucchini, chopped
- 2 tablespoon extra virgin olive oil
- 4 cloves of garlic, minced
- 1 handful fresh parsley, finely chopped
- ⅛ teaspoon cayenne powder
- 2 tablespoon 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.
JC says
absolutely delicious, i always try different veggies, love broccoli and zucchini in this
Iosune says
Hi JC! Thanks a lot, I'm glad you liked it 🙂
Serene Lee says
It is yummy
Iosune Robles says
Thanks 🙂
Rose says
I made this with a full zucchini as I had no cabbage or broccoli, and then I also added chopped carrots. I had peppers and also added some baked tofu. I also used a splash of dried parsley instead of fresh. Yum!
Iosune Robles says
Sounds so good Rose!
Rebecca says
In the directions it says to add the tamari, but that's not listed as an ingredient so I don't know how much to use...
Iosune Robles says
Hi Rebecca! Tamari is listed as an ingredient: "2 tbsp tamari or soy sauce" 🙂
Cathy says
I used different vegetables. It was delicious and easy and quick.
Iosune Robles says
Hi Cathy! So glad you liked it 🙂
Jo says
absolutely delicious.
Iosune Robles says
Hi Jo! Thank you so much 🙂
TD says
Was great. Just concerned a bit about nutritive value of veggies being lost by boiling and draining the water. Added ginger.
Iosune Robles says
Hi! I'm glad you liked it 🙂
Etta says
This recipe calls for a cup of red cabbage, but the other measurements for the vegetables are general. So, I have a question: since heads of broccoli (sometimes it's just individual crowns), heads of cabbage, bell peppers and zucchini come in different sizes, do you have an idea of the actual measurements for this recipe? Or does it even matter? I've made this before (and it is delicious, by the way), but the vegetables I am finding now are very different sizes than I remember.
Iosune Robles says
Hi Etta! It doesn't matter 🙂 Enjoy the recipe!
nomnom says
good answer to a stupid question
Tammy says
Made this for dinner tonight..absolutely delicious. The only thing I added was a bit more garlic and some ginger. This is a keeper!
Iosune Robles says
Hi Tammy! I'm so glad you liked it 🙂
Patrick says
I doubled the recipe last night as it was for my family. My son and I had two helpings and my wife and daughter each had one. We all loved it. Thanks for posting such a wonderful and healthy recipe!
Iosune Robles says
Hi Patrick! Thanks for your kind comment 🙂
Sharon says
So tasty, my family loved this meal, Thank you 😊👍
Iosune Robles says
So glad you all liked it Sharon 🙂
Katie says
i really like this recipe, it has milder (but tasty) flavor but I think it’s perfect because you can put whatever spin you want on it.
I used sesame instead of olive oil because I like that flavor in stir-fry and used bok choy instead of purple cabbage (what I had on hand) and I think it speaks to how versatile this recipe is. Happy cooking!
Iosune Robles says
Hi Katie! Thanks for your comment 🙂 So glad you liked it!