Best Veggie Stir Fried Rice Recipes

VEGGIE STIR-FRIED RICE

Veggie stir-fried rice image

Savour a vegetarian stress-free meal that's super fast to make

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper, Vegetable

Time 25m

Number Of Ingredients 6

Ingredients

2 tbsp olive oil
1 large onion , chopped into chunks
½ tsp Chinese 5-spice powder or ground ginger
300-340g packet fresh stir-fry vegetables
2 x 250g packets ready-cooked express basmati rice
2 tbsp soy sauce , or more to taste

Steps:

First put the wok on the heat, then pour in the oil and bring it up to a medium-high temperature. Now add the onion and cook, stirring only occasionally, until it starts to brown - this takes about 5 minutes. Sprinkle in the 5-spice powder or ginger and stir it around quickly for about 30 seconds. Next tip in the vegetables and stir them around, keeping the heat quite high so the vegetables cook quickly and stay crunchy. Keep cooking and stirring for 4-5 minutes until the vegetables begin to soften.
While the vegetables are cooking, make a 2cm tear in the top of each rice packet, then microwave each packet separately for 2 minutes on full power. If you don't have a microwave, put your rice on to cook according to the packet instructions before you heat up the work.
Splash in 2 tbsp soy sauce and remove from the heat. Use more soy if you like but remember that it's salty. If you want more sauce, splash in 1-2 tbsp water. Tip the rice on to plates, add the veg and eat immediately.

Nutrition Facts : Calories 503 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 2.75 milligram of sodium

CHICKPEA AND VEGGIE STIR-FRIED RICE

Chickpea and Veggie Stir-Fried Rice image

Find a dish perfect for vegetable-lovers with this Chickpea and Veggie Stir-Fried Rice. Learn more about this flavorful dish when you explore this recipe!

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 Tbsp. oil
1 each green and yellow pepper, cut into thin strips
2 large carrots, thinly sliced
2 cloves garlic, minced
2 cups fat-free reduced-sodium vegetable broth
2 cups instant brown rice, uncooked
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

Steps:

Heat oil in large skillet on medium-high heat. Add peppers, carrots and garlic; stir-fry 3 min. or until vegetables are crisp-tender.
Add remaining ingredients; mix well.
Bring to boil; cover. Simmer on low heat 5 min. Remove from heat; let stand 5 min. before serving.

Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 9 g