Best 8 Stir Fry Rice With Veggies Recipes

RICE STIR-FRY

Steps:

• In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.

BROWN RICE VEGGIE STIR-FRY

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.

STIR-FRIED RICE

Steps:

• Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
• Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
• Stir in cooked eggs. Serve immediately.

STIR FRIED SESAME VEGETABLES WITH RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
• Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

STIR FRY VEGGIES WITH RICE

Steps:

• Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes.
• In a large skillet heat oil until hot but not smoking over medium heat.
• Add carrots and stir fry for 1 minute.
• Add broccoli and squash stir fry for 2 minutes.
• Sprinkle with garlic powder and ginger.
• Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender.
• Mix together water and cornstarch. Add to veggie mixture; stir until thickened.
• Serve over rice.

VEGETABLE FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.

VEGGIE STIR FRY WITH RICE RECIPE | SIP BITE GO

Steps:

• Heat a medium or large wok or frying pan on the stove to medium high heat. Add the olive oil, diced carrots, onions, peppers and any other vegetables to the pan or wok. Stir every couple of minutes, for about 10 minutes, until the vegetables are soft and beginning to brown.
• Add rice, water, and soy sauce to the stir fry vegetables. Turn the heat on the stove down to medium. Cook, stirring occasionally so the veggies don't burn, until rice has completely evaporated from the pan, about 2-3 minutes.
• Transfer to a plate and garnish with avocado, sesame seeds, parsley or cilantro and sriracha sauce as desired. Enjoy!

VEGETABLE-CHICKEN STIR-FRY WITH RICE

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.
• In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.
• Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.
• Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice.