Vegetable Stir Fry recipe courtesy of Community Chef Amria Gordon. Serves 2. This is a great “clean out the fridge” recipe because you can use any vegetables you have on hand! Add a protein like cooked chicken, fish, or eggs if you like, and switch up the rice for another whole grain like quinoa or farro.
- 1 cup brown rice
- 2 cup chopped vegetables, such as broccoli, peppers, mushrooms, carrots, peas
- 2 scallions, chopped, for garnish, optional
- 2 inch piece ginger, peeled and minced
- 2 cloves garlic, minced
- ¼ cup low sodium soy sauce
- 1 tablespoon chili paste
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Prepare the brown rice according to package directions so that there is ½ cup cooked rice per person. Cook the rice in low-sodium chicken or vegetable stock for some added flavor!
- Stir together soy sauce, chili paste, and honey, set aside.
- Heat oil over medium heat in a wide pan. Add ginger and garlic and cook until fragrant, about 1 minute. Add chopped vegetables, cover with lid, and cook for 4-5 minutes. Remove lid, stir vegetables, and cook uncovered another minute or two, adding pre-cooked meat if using. Pour in sauce and toss to coat. Cook for another few minutes until liquid is mostly evaporated.
- Remove from heat and serve over rice!
Note: Turn this stir-fry into fried rice by adding the precooked rice to the pan after you uncover the vegetables and before you add the protein or sauce. Let the rice cook for a minute with the vegetables to dry out a little, then add protein if using, and then add sauce. It’s done with the liquid is evaporated/absorbed and the rice starts to get a little sticky to the pot.