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: 10 mins
- Cook: 35 mins
- Total: 45 mins
- 2-4 1x
- Main dish
- Vegan, Asian
Servings 2-4 1x
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
I quiet enjoyed it. A bit of flavor other than soy and just the right amount of cayenne powder.
I used sushi rice and cooked it as stated in my Buddhist chef book
★★★★★
Hi! So glad you liked it 🙂 Have a nice day!
Very good. Simple to make. Life-changing? Well, that’s maybe going a little far.
Hi Noel! Thanks for your kind words 🙂 Have a nice day!
It was great, really easy to cook and tasted amazing thank u
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Hi! Thanks for your kind words 🙂 Have a nice day!
Hi, serving size mentioned as 1/4 of the dish above. May I know how much is the 1 serving in gram? I followed this recipe for 4-8 servings and I managed to get 5 servings with 220gram each I’m not so sure on the calorie count for each servings. Thank you
Hi! I think that 1/4 is, more or less, 130 g 🙂 Hope I have helped you! Have a nice day!
Hello Iosune!
I made the brown rice stir fry with veggies and it’s one of the best that I’ve ever made. It came out great. I never thought to boil the veggies in the pan first before stir frying them. I did not have the cabbage so I added some carrots and put some red pepper flakes to make it more spicy. Thanks for a tasty recipe!
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Hi Valeria, I’m so glad you liked it 🙂 Thanks!
Hi! I made this tonight for the first time and my husband and I loved it! I have never used red cabbage and brown rice before on a stir fry and I have to say it made it very delicious. So much that I wanted more but there was nothing left in the pan! It’s exactly two medium servings. I read you recommend 1/4 of the recipe for 1 serving but I guess that’s if you are not that hungry or you have a side.
By the way I would like to ask what can be a nice salad side to cook for this delicious meal? I loved the recipe but we stayed a bit hungry after. I’ll add 1/4 More of the ingredients next time to make a bigger serving but I would much rather prefer if you can Share side salads for stir fry dinner meals.
Thank you:)
Hi Thalia!!! Thank you for your comment!!! You can find several salads ideas in our blog!! Check it out! Have a great day!
Lovely recipe. Quick, easy, healthy and tasty.
★★★★★
Hi Debbie! Thanks a lot 🙂 Have a nice day!
Everyone loved it and I will be making this delicious dish regularly.
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Hi Etta! So glad you guys loved it 🙂
I made the brown rice stir-fry for lunch and followed the recipe completely. I love this dish, so good! Thank you for the recipe!
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Hi Jammie! You’re so welcome 🙂 SO glad you like it!
Hi I also like to create new recipes . I had made something very similar and today tried your way . I added chopped red chilli along with sesame seeds . Added baby corn and mushrooms. And for rice I already had white ones cooked . Earlier I have made with brown rice .
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Hi Tanu! Sounds so good 🙂
The vegetable are dishes packed with nutrients, but they’re also absolutely delicious. All the popular recipes being served at Thanksgiving dinner.
Hi! Yes, they are 🙂
As promised, this recipe was exceptional! We will be making this on a regular basis going forward!
Hi Debra! So glad you enjoyed it so much 🙂 Hace a nice day!
it’s delicious I caramelized onion and stir fried the veggies for extra flavor and added egg. I’m not a vegan. 🙂
Hi Sandra! So glad you enjoyed it!
I’m In awe of how yummy this was thank you so much
★★★★★
Hi Aden! You’re so welcome 🙂
Very easy and quick Prepping is essential but great meal when you don’t know what to cook with the veggies in the fridge
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Hi Jojo! SO glad you enjoyed it 🙂
My go to recipe when I want a quick dinner! However I swap the rice with beanthread noodles (highly recommend) do my broccoli in the oven without some garlic powder, black pepper and olive oil, along with asparagus, and top it off with tiger sauce! Since the bean thread noodles only need to soak they take just as long as the vegetables so around 10 minutes total for plating and everything, Love it!
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(Forgot to add) Keep in mind tigersauce isn’t vegan, because it contains anchovies, I am not a vegan but I’m not a pescatarian either, I’m kind of a mix, so vegan with the acception of seafood, please be kind, it’s just what works best for me
Hi Iris! Thanks a lot for your comment 🙂
Great taste and really easy to make
★★★★★
Hi Laurie! Thanks a lot 🙂
Very good and quick side dish. My son n my daughter -in-law were coming over n I quickly made this rice dish. Perfect
Hi Karen! Thanks a lot 🙂 So glad you liked it!
I would like to know what kind of rice you cook. Is it long term cooking or quick cooking?
Hi Ellen! I just use regular brown rice and cook it according to package directions 🙂
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!
★★★★
Hi Robyn! You’re so welcome 🙂 So glad you enjoyed it!
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 🙂
Hi Britt! You’re so welcome 🙂 SO glad you liked it!
is there a video for this dish it would be nice to see it in a video.
Hi Xomy! No, there isn’t, sorry!
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
★★★★★
Hi Max! So glad you liked it 🙂
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
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Hi Carol! You’re so welcome 🙂 So glad you and your wife enjoyed it!
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!
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Hi Amy! So glad you guys liked it so much 🙂 Have a nice day!