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Brown Rice and Vegetable Stir Fry Recipe

Nutritional Values

Recipe Type:


Calories 250


Total Time 30


Ingredients :

2 cups cooked brown rice
1 cup mixed vegetables (such as bell peppers, carrots, broccoli, snap peas)
1 onion, thinly sliced
2 cloves garlic, minced
1-inch piece of ginger, grated
2 green chilies, finely chopped (adjust to taste)
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce (optional)
1 tablespoon cooking oil (such as olive oil)
Salt and pepper to taste
Fresh cilantro leaves for garnish

Banane Ki Vidhi

  • Prepare the ingredients: Cook the brown rice according to package instructions and set aside. Chop the mixed vegetables into bite-sized pieces. Thinly slice the onion, mince the garlic, grate the ginger, and chop the green chilies.
  • Sauté aromatics: Heat the cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic, grated ginger, and chopped green chilies. Sauté for about 1 minute until fragrant.
  • Add vegetables: Add the sliced onion to the skillet. Sauté for 2-3 minutes until it begins to soften. Then add the mixed vegetables to the skillet. Stir-fry for another 5-7 minutes until the vegetables are tender-crisp.
  • Add rice: Add the cooked brown rice to the skillet. Stir well to combine with the vegetables.
  • Season: Pour the low-sodium soy sauce and hoisin sauce (if using) over the rice and vegetables. Stir-fry for another 2-3 minutes, allowing the flavors to meld together.
  • Adjust seasoning: Taste the stir-fry and adjust the seasoning with salt and pepper if necessary.
  • Garnish and serve: Garnish the Brown Rice and Vegetable Stir Fry with fresh cilantro leaves before serving.
  • Serve: Serve hot as a main dish or as a side dish with your favorite protein.

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