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Easy Vegetable Stir-Fry Recipe – Healthy Weeknight Meal Idea

vegetable stir-fry - featured image

This easy vegetable stir-fry with brown rice is a quick, healthy, and versatile weeknight dinner packed with vibrant veggies and hearty brown rice.

Ingredients

Scale
  • 2 cups cooked brown rice (day-old rice works best)
  • 45 cups mixed vegetables, chopped (e.g., broccoli, bell peppers, carrots, snap peas)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 teaspoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Chop your vegetables into bite-sized pieces. Mince the garlic and grate the ginger. If you haven’t already, cook the brown rice and set it aside.
  2. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (or maple syrup), and red pepper flakes. Set aside.
  3. Heat a wok or large skillet over medium-high heat. Add the vegetable oil and let it get hot.
  4. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant. Then, add the chopped vegetables and stir-fry for 4-5 minutes, or until they’re crisp-tender. Avoid overcooking!
  5. Pour the sauce over the vegetables and toss to coat everything evenly. Cook for another 1-2 minutes, letting the flavors meld.
  6. Stir in the cooked brown rice and toss well to combine. Cook for another minute or two until the rice is heated through.
  7. Remove from heat and sprinkle with sesame seeds and sliced green onions. Serve immediately and enjoy!

Notes

For best results, use day-old rice and cook over high heat to maintain the crunch of the vegetables. Avoid overcrowding the pan to prevent steaming.

Nutrition

Keywords: vegetable stir-fry, healthy dinner, quick recipe, brown rice stir-fry, easy stir-fry