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 vegan spring rolls.
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.
Robyn Bittle says
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!
Iosune says
Hi Robyn! You're so welcome 🙂 So glad you enjoyed it!
Britt says
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 🙂
Iosune says
Hi Britt! You're so welcome 🙂 SO glad you liked it!
xomy says
is there a video for this dish it would be nice to see it in a video.
Iosune says
Hi Xomy! No, there isn't, sorry!
Max says
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
Iosune says
Hi Max! So glad you liked it 🙂
carol says
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
Iosune says
Hi Carol! You're so welcome 🙂 So glad you and your wife enjoyed it!
Amy says
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!
Iosune says
Hi Amy! So glad you guys liked it so much 🙂 Have a nice day!
Kate West says
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!
Iosune says
Hi Kate! You're so welcome 🙂 SO glad you liked it so much!
Lucas says
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 🙂
Iosune says
Hi Lucas! You're so welcome 🙂 So glad you liked it!
whitepearl says
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!
Iosune says
Hi Whitepearl! You're so welcome 🙂 I'm so glad you like our blog!
Bern Buczek says
Added water chestnuts, baby cornies and bean sprouts. Used Wild Brown Rice with Quinoa. All GF and Yum.
Iosune says
Hi Bern! Sounds amazing 🙂
Lauren says
Great recipe! I used a frozen sugarsnap blend. Love that it is made without all of the added sugar,too! Entire family loves it.
Iosune says
Hi Lauren! I'm so happy to read that 🙂 So glad you liked it!
Marie says
this came out great- I loved al the vegetables.
Iosune says
Hi Marie! So glad you loved it 🙂