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Stir-Fry Veggies with Brown Rice

Stir-Fry Veggies with Brown Rice

A quick and healthy Stir-Fry Veggies with Brown Rice, bursting with vibrant flavors and ready in just 25 minutes.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Simple & Wholesome
Cuisine: Asian
Keyword: Colorful Meals, healthy recipes, One-Pan Meals, Quick dinner, Stir-Fry Veggies with Brown Rice, Vegetable Stir-Fry
Servings: 4 servings
Calories: 300kcal

Equipment

  • Large skillet

Ingredients

For the Stir-Fry

  • 2 cups cooked brown rice a hearty base that adds fiber to your dish.
  • 2 cups broccoli florets packed with vitamins, adding crunch and nutrition.
  • 1 cup sliced bell peppers their sweet flavor adds a pop of color and taste.
  • 1 cup snap peas these bring a delightful snap and freshness.
  • 3 tablespoons soy sauce enhances the umami flavor.
  • 2 tablespoons olive oil use for sautéing.
  • 2 cloves garlic fresh minced adds aroma.
  • 1 teaspoon ginger adds warmth and spice.
  • to taste salt and pepper to season.

Instructions

How to Make Stir-Fry Veggies with Brown Rice

  • Start by heating olive oil in a large skillet over medium heat for about 1 minute until it shimmers.
  • Add minced garlic and ginger to the skillet. Sauté for about 1 minute until fragrant and golden.
  • Toss in the broccoli florets, sliced bell peppers, and snap peas. Stir-fry for 5-7 minutes until tender yet crunchy.
  • Pour in the soy sauce and mix well to coat the vegetables. Cook for another 2 minutes.
  • Spoon the stir-fried veggies over your cooked brown rice and enjoy!

Notes

Optional: Drizzle with sesame oil for an extra layer of flavor. Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 55g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 600mg | Potassium: 500mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1500IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 2mg
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