Looking for an easy, healthy dinner to make in bulk? This vegetable rice stir fry recipe is definitely one to try! Check it out, here…
We’re all busy people, and sometimes this can get in the way of us cooking nutritious meals that are actually enjoyable. Well, not to worry; I have the perfect recipe idea for you…
If you’re pretty handy with a knife, but still want to cook something quick, easy, and filling to eat, then this is the choice for you. It’s completely flexible, depending on your food taste and whatever is in the fridge. This makes it the ideal meal for busy people who want a tasty, healthy dinner for when they get home, that goes a long way.
So, let’s get cracking, and dive into this Chinese-inspired stir fry recipe!
Rice Stir Fry Ingredients
Serves 5, Cooking time 45 to 50 minutes
- Assorted vegetables. I’ve used:
- 2 garlic cloves
- 2 red chillis
- 1 thumb of garlic
- 1 onion
- 2 medium-sized carrots
- 1 chicory
- Handful of baby sweetcorn
- Handful of mangetout
- Handful of long-stemmed broccoli
- Handful of asparagus
- 85 grams peas
- 85 grams edamame beans
- 1 cup of rice
- 1 tbsp sesame oil
- 1 tbsp stir fry oil
- 4 tbsp light soy sauce
- 1 tbsp oil of your choice (optional)
- 2 eggs (optional)
- Salt and pepper to taste
You will need:
- Fine grater (optional)
- Chopping board
- Wooden spoon
- Sauce pan x2
- Small frying pan
- Small bowl for whisking eggs (optional)
- Whisk or fork (optional)
How to Make Vegetable Rice Stir Fry
1. Grate the ginger and garlic all the way.
TOP TIP: freezing ginger is a great method of storage. Although you can’t chop it, the fine Parmesan grater takes to it very well. Then, you can pop the leftovers in the freezer again after use, without having to worry about mouldy ginger hiding away in your vegetable drawer!
2. Grate as much of the chilli as possible. Sometimes, it doesn’t work too well, so if you get stuck, just finely the dice the rest. Alternatively, if you don’t have a grater, you can finely dice them all, or even use powders for all three.
3. Cut all the vegetables into small pieces that resemble rice (see the respective images for examples of how to chop them thoroughly):
- Dice the onion.
- Dice the carrots.
- Cut the end off the chicory, separate each leaf and give them a wash. Then, sort the leaves into similar sizes, and chop them into slices. Don’t chop the leaves, though, as they wilt when cooked.
- Wash all the other veggies, and chop into small pieces as well.
4. Boil the kettle, add a pinch of salt to a saucepan, and add the rice.
5. Once boiled, pour the water over the rice, and place the pan on a medium heat.
6. Add the two oils into the pan, and place on a medium heat.
7. Once the oil is hot, add the ginger, chilli, and garlic to the pan, and mix. Leave for a couple of minutes, so that the oil is infused with the spices.
8. Once infused, add the onion and carrot to the pan and mix so that the oil covers the veg.
9. After about 10 minutes, add the rest of the chopped veg, mix, and leave for another 10 minutes.
10. Measure out your peas and edamame beans, and pour them in too.
11. Crack the eggs into a bowl, season with salt and pepper, and whisk.
12. Heat some oil in a pan and, once hot, pour in the eggs. Treat it like omelette, but don’t worry too much about it staying in one piece. As you can see, mine turned into a bit of a mess, but not to worry, as you’ll be breaking it up anyway on serving.
13. By now, your veg should be cooked, and your rice should be too. Season the veg with the soy sauce, to taste.
14. Add the rice to the vegetables and mix thoroughly.
15. Add the egg on top and serve!
Alternative Ingredient Ideas
As you can tell, this recipe is a vegetarian recipe. However, it can very easily be made into a vegan recipe without the egg. In fact, the protein in the edamame beans is probably enough for this to represent a balanced meal without our dairy.
When it comes to the other ingredients, you can use any oils you choose, including sunflower oil or olive oil. I just like the taste that sesame oil gives the food, especially for a Chinese-inspired meal.
Then, when it comes to the vegetables, go wild! Although you may have trouble getting the kids to eat all the veggies, you can mix-and-match with all the ingredients you like best, making it flexible for anyone. Whatever you enjoy most, add it in; you could even add some meat too, if you fancied it.
What to Do With Your Leftovers
Once cooked, I like to separate my leftovers into separate Tupperware bowls, ready for grabbing and going over the week. It’s a perfect meal for lunch time and dinner time, so is ideal for someone with a busy schedule. With such a variation of vegetables, you’re sure to get all the nutrients your body needs from this simple dish.
All you need to do is pop the Tupperware bowl full of your rice stir fry in the microwave for as long as it takes for the rice to be piping hot. As long as you make sure to store the leftovers in the fridge, it should be good to eat for the next few days.
Fancy Giving This Recipe a Go?
So, there we have it; my super easy vegetable stir fry, perfect for you veggie lovers out there. As you can see, the hardest part of this meal is prepping the veg. Then, it’s simply a waiting game of adding each veg to the pan so it can cook at an even rate.
What do you think of my easy veggie rice stir fry recipe? Do you think you might give it a go? Let me know, in the comments below, if you like the look of it and what ingredients you’d add. Happy cooking!
For more original, healthy, and tasty vegetarian/vegan meals, be sure to check out my other recipes: