Best 4 Brown Rice Veggie Stir Fry Recipes
Embark on a culinary journey with an enticing stir-fry that bursts with vibrant flavors and textures! This wholesome dish, a harmonious blend of tender brown rice and an assortment of crisp vegetables, promises a symphony of tastes and a nutritious feast. Brown rice, with its nutty flavor and chewy texture, serves as the perfect base for this stir-fry, offering a satisfying bite. Colorful vegetables, such as crisp bell peppers, tender-crisp broccoli, and succulent carrots, add a delightful crunch and an array of vibrant colors to each mouthful. This delightful stir-fry is not only a feast for the senses but also a nourishing meal, packed with essential vitamins, minerals, and fiber. It's a culinary symphony that caters to diverse dietary preferences, making it a perfect choice for vegetarians and those seeking gluten-free options.
**Variations:**
1. **Brown Rice and Vegetable Stir-Fry with Tofu:** Enhance the protein content of this stir-fry by adding tender tofu, a versatile ingredient that readily absorbs the flavorful sauce.
2. **Brown Rice and Vegetable Stir-Fry with Chicken:** Incorporate succulent chicken for a protein-packed variation that's sure to satisfy.
3. **Brown Rice and Vegetable Stir-Fry with Shrimp:** Seafood lovers will delight in this variation, featuring succulent shrimp that adds a briny flavor to the stir-fry.
4. **Brown Rice and Vegetable Stir-Fry with Beef:** Experience a hearty and flavorful twist with tender beef slices that add a satisfying chew to the dish.
5. **Brown Rice and Vegetable Stir-Fry with Eggs:** For a quick and easy protein boost, scramble eggs and incorporate them into the stir-fry, adding a fluffy texture and a boost of essential nutrients.
BROWN RICE VEGGIE STIR-FRY
"My husband and I first tasted this colorful combination while visiting my sister in Grants Pass, Oregon," notes Maxine Driver of Littleton, Colorado. "We enjoyed it so much that now I often make it for family and friends."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.
Nutrition Facts : Calories 263 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 6g fiber), Protein 7g protein.
BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES
Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
- Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
- Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.
BROWN RICE VEGGIE STIR FRY
This is a very light, tasty, and satisfying meal for any season. I've made this recipe several times.
Provided by valerie-lynn82
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, combine the water, soy sauce, and oil. Add the zucchini, mushrooms and onion; stir fry for 4-5 min or until crisp tender. Add the rice and carrot, stir fry for 2-3 min or until heated through.
Nutrition Facts : Calories 786.1, Fat 12.4, SaturatedFat 2.1, Sodium 34.7, Carbohydrate 152.1, Fiber 8.7, Sugar 5.9, Protein 16.9
VEGETABLE-BROWN RICE STIR-FRY
Found this in the magazine "The Best of Mr. Food 15-Minute Recipes". For a quick meal it is pretty good and quick to make. I did change it a little. I use regular brown rice, fresh minced garlic and ginger and chicken stock instead of bouillon and water. I have listed the ingredients from the magazine. You could add any cooked meat to make it a complete dinner.
Provided by mama smurf
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare rice according to package directions. Keep warm.
- Heat oil in a large skillet over medium-high heat. Add cashews and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
- Add frozen vegetables to skillet, and cook, stirring constantly, 6-9 minutes or until tender.
- Combine cornstarch and next 3 ingredients in a small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews and serve immediately over rice.
Nutrition Facts : Calories 402.7, Fat 14.8, SaturatedFat 2.7, Cholesterol 0.1, Sodium 1034.5, Carbohydrate 58.4, Fiber 9.2, Sugar 4.6, Protein 13.9
Tips:
- Use day-old brown rice: This will help prevent the rice from becoming mushy.
- Cut your vegetables into uniform pieces: This will help them cook evenly.
- Don't overcrowd the pan: Cook the vegetables in batches if necessary.
- Use a high-heat cooking method: This will help the vegetables retain their crispness.
- Add the sauce at the end: This will prevent the vegetables from becoming soggy.
- Serve immediately: Stir-fries are best enjoyed fresh out of the pan.
Conclusion:
Brown rice veggie stir-fry is a quick, easy, and healthy meal that can be enjoyed for lunch or dinner. With its colorful array of vegetables and flavorful sauce, this dish is sure to please everyone at the table. Plus, it's a great way to use up leftover brown rice. So next time you're looking for a healthy and delicious meal, give brown rice veggie stir-fry a try!
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