Brown Rice Stir-Fry With Vegetables

Brown Rice Stir-Fry with Vegetables is a healthy and flavorful meal that combines fiber-rich brown rice with a colorful medley of sautéed vegetables. Tossed in a light, savory sauce, this stir-fry is packed with vitamins, minerals, and plant-based nutrients. Quick to prepare and full of vibrant flavors, it’s a perfect option for a nutritious lunch or dinner that’s both satisfying and energizing.

Ingredients

• 2 Cups Cooked Brown Rice 2 Tbsp Low-sodium Soy Sauce
• 1 Cup Broccoli Florets & Bell Pepper 1 Tbsp Rice Vinegar & Ground Ginger
• 2 Eggs, Beaten (Optional – Scramble In For Protein; Omit If Using Tofu)
• 8 Oz Firm Tofu, Cubed (Optional – Use For Plant-based Protein)
• 1 Tbsp Sesame Oil (Or Olive Oil), Divided; 1 Cup Snow Or Snap Peas; 1 Carrot
• 2 Green Onions, Sliced (Garnish)

Directions

1. Prep Ingredients: Chop All Veggies. Pat Tofu Dry (If Using). Beat Eggs In A Small Bowl (If Using). In Another Bowl, Mix Soy Sauce, Rice Vinegar, And 2 Tbsp Water—set Aside As Stir-fry Sauce.
2. Cook Eggs (Optional): Heat 1 Tsp Oil In A Wok Or Skillet Over Medium-high. Scramble Beaten Eggs Until Just Set. Remove And Set Aside.
3. Stir-fry Veggies & Tofu: Add Remaining Oil. Stir In Garlic And Ginger (10 Sec). Add Broccoli, Bell Pepper, Snow Peas, Carrot, And Tofu (If Using). Stir-fry 3–4 Min Until Crisp-tender And Tofu Is Golden.
4. Add Rice & Sauce: Add Cooked Brown Rice. Pour Sauce Over. Stir-fry 2–3 Min To Mix Well. Add Scrambled Eggs Back (If Used). Add 1 Tbsp Water If Too Dry Or Sticking.
5. Finish & Serve: Sprinkle Red Pepper Flakes (Optional). Remove From Heat. Garnish With Green Onions. Serve Warm—this Balanced Dish Provides Fiber, Complex Carbs, And Protein.