This Spicy Brown Rice & Vegetable Stir-Fry is a quick, flavorful weeknight dinner that brings together nutty brown rice, crisp-tender vegetables, and a savory, spicy sauce. Aromatic sesame oil and fresh ginger infuse the dish with warm, earthy notes, while chili paste adds a gentle kick. The combination of leeks, carrots, zucchini, shiitake mushrooms, and snow peas provides a satisfying crunch and vibrant color. It&# 226;ÂÂs a wholesome, plant-based meal thatâÂÂs ready in under 30 minutes, perfect for busy evenings or meal prep. Serve it straight from the wok for the best texture and flavor.
Spicy Brown Rice & Vegetable Stir-Fry
Description
This Spicy Brown Rice & Vegetable Stir-Fry is a quick, flavorful weeknight dinner that brings together nutty brown rice, crisp-tender vegetables, and a savory, spicy sauce. Aromatic sesame oil and fresh ginger infuse the dish with warm, earthy notes, while chili paste adds a gentle kick. The combination of leeks, carrots, zucchini, shiitake mushrooms, and snow peas provides a satisfying crunch and vibrant color. It&# 226;ÂÂs a wholesome, plant-based meal thatâÂÂs ready in under 30 minutes, perfect for busy evenings or meal prep. Serve it straight from the wok for the best texture and flavor.Ingredients
Directions
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Heat sesame oil in a heavy large nonstick skillet or wok over high heat.
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Add garlic and ginger and stir-fry for about 1 minute until fragrant.
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Add leek, carrot, zucchini, shiitake mushrooms, and snow peas, and stir-fry until just tender, about 3 minutes.
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Add the cold cooked brown rice and toss to combine with the vegetables.
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Add oyster sauce, water, and chili paste and stir-fry until the sauce is evenly distributed and the mixture is heated through, about 2 minutes.
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Mound the stir-fry in a large bowl, garnish with chopped green onions, and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 51.9kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 6.3mg1%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 0.4g2%
- Sugars 0.7g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use day-old cold cooked brown rice. Freshly cooked rice contains more moisture and can become mushy when stir-fried.
To keep this recipe vegan, ensure you use a vegan-friendly oyster sauce made from mushrooms, as traditional oyster sauce contains shellfish.
Adjust the amount of chili paste to suit your preferred level of spiciness. Start with 1/2 teaspoon and add more if desired.
This dish is best served immediately while hot and crisp. If storing leftovers, refrigerate in an airtight container for up to 3 days and reheat in a skillet to restore texture.
