Description
A wholesome and vibrant brown rice vegetable stir-fry inspired by Southeast Asian flavors — packed with nutrients, aromatic spices, and colorful veggies for a dish that’s as satisfying as it is healthy.
Ingredients
1 cup cooked brown rice
1 tablespoon sesame oil or vegetable oil
2 cloves garlic, minced
1 teaspoon grated ginger
1 small red chili, sliced (optional)
1 cup broccoli florets
1/2 cup sliced carrots
1/2 red bell pepper, sliced
1/2 cup snow peas
1 tablespoon low-sodium soy sauce
1 teaspoon fish sauce (optional)
Juice of 1/2 lime
Fresh cilantro or Thai basil for garnish
Chopped peanuts or sesame seeds for topping
Instructions
1. Heat oil in a large skillet or wok over medium heat.
2. Add garlic, ginger, and red chili. Stir-fry for about 30 seconds until fragrant.
3. Add broccoli, carrots, bell pepper, and snow peas. Stir-fry for 3–5 minutes until vegetables are tender-crisp.
4. Stir in cooked brown rice and mix well with the vegetables.
5. Drizzle with soy sauce and fish sauce (if using). Stir-fry for another 2–3 minutes until heated through.
6. Squeeze in lime juice and give it a final toss.
7. Serve hot, garnished with fresh herbs and chopped peanuts or sesame seeds.
Notes
For a vegan version, omit the fish sauce and add a splash of tamari or extra soy sauce.
Use leftover rice that’s been chilled for the best stir-fry texture.
Add tofu, tempeh, or a fried egg on top for added protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg