Veggies Save The Day

Recipes by Amy Katz

Brown Rice Stir Fry (Simply Vegan Cookbook)

Veggie and Brown Rice Stir Fry is easy to make in about 20 minutes. You can customize this recipe to suit your tastes. It’s nut-free and vegan and can be made gluten-free. Brown Rice Stir Fry is one of many delicious recipe from The Simply Vegan Cookbook by Dustin Harder.

Overhead of bowls of Brown Rice Stir Fry

I love stir fry!

I make it at least once a week.

If you’ve never made it yourself, or you’re looking for a new recipe to try, this is a great one to start with.

(And be sure to enter the giveaway at the end of this post to win your own copy of The Simply Vegan Cookbook!)

Cover of the Simply Vegan Cookbook by Dustin Harder

You may be familiar with Dustin Harder’s popular culinary travel series The Vegan Roadie on YouTube.

I was really excited when I heard that he was coming out with a cookbook that utilizes ingredients that are accessible to everyone. I was able to purchase everything needed to make Veggie and Brown Rice Stir Fry at my local supermarket.

And the recipes are easy to make, usually in 30 minutes or less.

Bowls of Veggie and Brown Rice Stir Fry from The Simply Vegan Cookbook by Dustin Harder

One thing I love about The Simply Vegan Cookbook is the way the recipes are organized.

Instead of chapters grouped by meal, such as breakfast, main dishes, and desserts, this book is organized by ingredients.

These are the chapters:

  1. Vegan Made Easy
  2. Greens
  3. Beans
  4. Lentils
  5. Grains
  6. Broccoli & Cauliflower
  7. Root Vegetables
  8. Tofu
  9. Squash
  10. Avocado
  11. Mushrooms
  12. Simple Sweets
  13. Kitchen Staples

Overhead of two bowls of Brown Rice Stir Fry with two forks

Veggie and Brown Rice Stir Fry is included in the chapter on Grains in the Simply Vegan Cookbook.

Some of the other recipes that I’m looking forward to trying are the BBQ Hawaiian Tofu Bowl, Churro French Toast, and Drunken Mushroom Noodles.

Dustin also includes staple vegan recipes such as Taco Seasoning, Sour Cream, Easy Cheese Sauce, Fast Feta, and Walnut Parmesan. He shows how easy it is to make these at home, so you’ll won’t need to find them at a specialty store.

And in addition to the 150 recipes in this book, each one has two variations, so you really get 450 recipes!

Closeup of a bowl of Veggie and Brown Rice Stir Fry

You’ll want to add Veggie and Brown Rice Stir Fry to your weekly menu.

You only need a handful of ingredients to make the sauce, and you may already have them all in your kitchen.

And you can use whatever vegetables are your favorites if you don’t like the ones here. It’s also a great way to use up whatever produce you have left in your refrigerator at the end of the week.

In addition, if you want to serve your friends and family a restaurant-style meal, this stir fry goes really well with these other easy recipes:

Now let’s make Veggie and Brown Rice Stir Fry from The Simply Vegan Cookbook!

4.34 from 3 votes
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Veggie and Brown Rice Stir Fry

Excerpted from The Simply Vegan Cookbook. Copyright © 2018 Dustin Harder. Published by Rockridge Press. Reproduced by arrangement with the Publisher. All rights reserved.

Stir-fry is one of the most flexible meals you can make. Start with this recipe as your base in stir-fry land, but after that, what you toss in is up to you. Cook up your next stir-fry using this outline—maybe the same sauce but with the veggies of your choice. Or you can just stick with this one if you like it as much as I do. Be the kitchen warrior in your own home!

Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 325 kcal
Author Dustin Harder

Ingredients

FOR THE SAUCE

FOR THE STIR-FRY

  • 1 tablespoon olive oil
  • 1 red onion cut into large chunks
  • 3 cups bite-size broccoli florets
  • 1 red bell pepper seeded and diced
  • 1 8-ounce package baby bella or white button mushrooms, stemmed and halved
  • 4 cups cooked brown rice

Instructions

  1. To make the sauce: In a small bowl, whisk together all the sauce ingredients.
  2. To make the stir-fry: In a large skillet or wok, heat the oil over medium-high heat. Add the red onion, broccoli, bell pepper, and mushrooms and sauté for 6 to 8 minutes, until the vegetables reduce slightly in size and the broccoli is bright green.
  3. Quickly give your sauce mixture another whisk, being sure to scrape up any settled cornstarch from the bottom of the bowl. Reduce the heat to medium and slowly stir the cornstarch mixture into the vegetables to avoid spattering. Cook for 2 minutes, or until thick, stirring occasionally.
  4. Divide the rice among 4 bowls and top with the stir-fried veggies.

Recipe Notes

VARIATIONS

Chicken or beef stir-fry: Replace the bell pepper and mushrooms with 2 cups vegan chicken or beef tips.

Quinoa, Tofu, and Broccoli Stir-Fry: Replace the onion, bell pepper, and mushrooms with 1 batch Basic Baked Tofu (page 137). Replace the brown rice with 4 cups cooked quinoa.

Tip: A large broccoli floret is going to take longer to cook than a tiny minced onion, so try to cut all your stir-fry vegetables to roughly the same size—bite-size works best. This will ensure even cooking.

If you make Veggie and Brown Rice Stir Fry, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts
Veggie and Brown Rice Stir Fry
Amount Per Serving
Calories 325 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 743mg 31%
Potassium 692mg 20%
Total Carbohydrates 60g 20%
Dietary Fiber 7g 28%
Sugars 6g
Protein 9g 18%
Vitamin A 29.4%
Vitamin C 124.6%
Calcium 6.2%
Iron 12.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

All commentsI made this

  3. Anything with rice. It’s so es to put the rice cooker on and have nice hot rice when you get home. Just top with anything I have lying about and it’s a great meal. I really love to add garlic for a bit ff kick.

    Reply

  5. my favorite weeknight meal has to be chili! (at least in the winter). Make-Ahead frozen beans, peppers, onions, garlic ans spices all go in the pot, and simmer for an hour. It’s dinner on autopilot!

    Reply

  10. I think I have to go with pasta or chili bring my favorite weeknight meal. Or wraps! (Spanish rice, black beans, salsa, peppers, etc)

    Reply

  12. I am always looking for good and easy vegan recipes. I feel so much better on a whole food, plant based vegan diet and would just LOVE to win this book.

    Reply

  13. Honestly, this is just the type of cookbook I need to help with weeknight dinner ideas. This recipe fits the bill perfectly. His writing actually makes me feel relaxed about cooking!

    Reply

  16. I made this exactly as written except I used Jasmine rice instead of brown, because it’s what I had on hand. It was very good and easy (and easy is the name of the game for me).
    My favorite meal to make is the black bean burger from budget bytes. I simply leave out the egg and have found there is no need for egg replacement. Easy and fast and I can make then for those pesky omnis. I make all kinds of burgers-carrot/freekah, chick pea,lentil/veggie-but this recipe is the easiest and always tasty and I frequently add things like rice or quinoa and they still turn out great. I brown the onions first though, too. I can’t live without recipes because cooking is not second nature to me and I appreciate people, like yourself, who offer up tested recipes–thank you so much!

    Reply

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