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.
Servings: 4
Calories: 197kcal
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.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 28.1g | Protein: 5.6g | Fat: 7.9g | Saturated Fat: 1.1g | Sodium: 476.8mg | Fiber: 4.1g | Sugar: 3.5g