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: vegan stir fried Udon noodles, vegan fried rice, and chickpea and vegetable stir fry.
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!
📖 Recipe
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
- â…› 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.
cazzie rawden says
I just love this recipe so easy to make and can be up sized if you have visitors
Iosune says
Hi Cazzie! Thank you so much. So glad you liked it 🙂
Kate says
What protein would you add to this?
Iosune says
Hi Kate! Any plant-based protein, but tofu and tempeh are perfect for this dish 🙂
Roseanna says
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!
Iosune says
HI Roseanna! So glad you liked it 🙂 Thank YOU for making the recipe!
Teresa Sandoval says
Very delicious, I was surprised how much I liked it. I am new to vegan food and this was the best ever.
Iosune says
Hi Teresa! So glad you liked it so much 🙂 Have a nice day!
Marilyn Mendelson says
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!
Iosune says
Hi Marilyn! Thanks a lot and sorry for the inconvenience 🙂 Have a great day!
Brian says
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?
Iosune says
Hi Brian! Thanks a lot 😀 I think it should work!
Melissa says
Has anyone made this in an instapot?
Iosune says
Hi Melissa! We haven't. Have a nice day!
Rio says
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.
Iosune says
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 🙂
lori says
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.
Iosune says
Hi Lori! Thanks a lot. So glad you enjoyed it 🙂
sarah says
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!
Iosune says
Hi Sarah! So glad you like it 🙂 Have a nice day!
Chloe says
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!
Iosune says
Hi Chloe! Thanks a lot 😀 Have a nice day!
Paul Garrett says
Your recipe says "boil water in a wok". How much water do you suggest? Just enough to cover the veggies? or a specific amount?
Iosune says
Hi Paul! Just enough water to cover the veggies ?
kickinit1999 says
I think some water chestnuts would be wonderful in this too! Sounds yummy!
Iosune says
Hi! Sounds great, thanks for the idea 😀
Bethany says
I make a similar one with frozen assorted frozen veggies which I steam more than fry. Not exactly fresh, but it works for me 🙂
Iosune says
Hi Bethany! Sounds soooo good 😀 Frozen vegies are great!
T. diddy and the hufflepuffs says
Add some shitakes or some other mushroom you like to the mix you'll love it.
Iosune says
Hi T. diddy and the hufflepuffs! Thanks a lot for the idea, sounds great!
Carol says
Can I make this in a different pan besides a wok? I'd love to make this. Thanks
Iosune says
Hi Carol! You can use a large pot or a saucepan to boil the veggies and then a skillet to sauté them 🙂
Allysia says
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!
Iosune says
Hi Allysia! I'll use cilantro next time, thanks a lot for the idea 😉