Best Vegetable Brown Rice Stir Fry Recipes

Vegetable and Beef Stir-Fry With Brown Rice image

Provided by JackieOhNo

Categories Brown Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup brown rice
1 lb flank steak
3 tablespoons peanut oil
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons cornstarch
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
3 large scallions, cut diagonally into 1-inch slices
4 ounces snow peas, trimmed
1 medium yellow squash, halved lengthwise, then sliced 3/4-inch thick
1 small red bell pepper, seeded cut into 1/4-inch strips
1/2 teaspoon hot red pepper flakes

Steps:

Cook rice according to package directions.
Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
Serve beef stir-fry with brown rice.

Nutrition Facts : Calories 520.8, Fat 21.1, SaturatedFat 5.9, Cholesterol 46.5, Sodium 327, Carbohydrate 49, Fiber 3.9, Sugar 8.2, Protein 30.3

Spicy Brown Rice and Vegetable Stir-Fry with Oyster Sauce image

Yield Serves 2

Number Of Ingredients 14

1 tablespoon oriental sesame oil
2 tablespoons chopped garlic
2 tablespoons chopped peeled fresh ginger
1/2 leek (white and pale green parts only), cut lengthwise into thin strips
1 carrot, peeled, shredded into thin strips with vegetable peeler
1 zucchini, trimmed, cut into long matchstick-size strips
4 fresh shiitake mushrooms, stems trimmed, cut into thin strips
12 snow peas, trimmed, halved lengthwise
3 cups cold cooked brown rice (about 1 cup uncooked)
3 tablespoons oyster sauce*
2 tablespoons water
1/2 teaspoon (or more) chili paste*
Chopped green onions
*Oyster sauce and chili paste are available at Asian markets and in the Asian section of some supermarkets.

Steps:

Heat oil in heavy large nonstick skillet over high heat. Add garlic and ginger and stir-fry 1 minute. Add next 5 ingredients and stir-fry until just tender, about 3 minutes. Add rice and toss to combine. Add oyster sauce, water and chili paste and stir-fry until sauce is evenly distributed and mixture is heated through, about 2 minutes. Mound in large bowl. Garnish with green onions and serve immediately.

Vegetable-Brown Rice Stir-Fry image

Provided by mama smurf

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

3 1/2 ounces boil-in-bag brown rice
1 tablespoon peanut oil
3 tablespoons cashew halves
1 (16 ounce) package frozen broccoli, peppers, onions and mushrooms
1 tablespoon cornstarch
3/4 teaspoon chicken bouillon granule
1/2 teaspoon garlic powder
1/8 teaspoon ground ginger
3/4 cup water
1 1/2 tablespoons soy sauce

Steps:

Prepare rice according to package directions. Keep warm.
Heat oil in a large skillet over medium-high heat. Add cashews and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
Add frozen vegetables to skillet, and cook, stirring constantly, 6-9 minutes or until tender.
Combine cornstarch and next 3 ingredients in a small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews and serve immediately over rice.

Nutrition Facts : Calories 402.7, Fat 14.8, SaturatedFat 2.7, Cholesterol 0.1, Sodium 1034.5, Carbohydrate 58.4, Fiber 9.2, Sugar 4.6, Protein 13.9