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Spicy Brown Rice & Vegetable Stir-Fry

Spicy Brown Rice & Vegetable Stir-Fry recipe image
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;€™s a wholesome, plant-based meal that’s ready in under 30 minutes, perfect for busy evenings or meal prep. Serve it straight from the wok for the best texture and flavor.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 51.9
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;€™s a wholesome, plant-based meal that’s 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
  • 1 tablespoon Oriental sesame oil
  • 2 tablespoon Chopped garlic
  • 2 tablespoon 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 cup Cold cooked brown rice (about 1 cup uncooked)
  • 3 tablespoon Oyster sauce (use vegan oyster sauce for vegan option)
  • 2 tablespoon Water
  • 1/2 teaspoon (or more) chili paste
  • Chopped green onions for garnish
Directions
  1. 1
    Heat sesame oil in a heavy large nonstick skillet or wok over high heat.
  2. 2
    Add garlic and ginger and stir-fry for about 1 minute until fragrant.
  3. 3
    Add leek, carrot, zucchini, shiitake mushrooms, and snow peas, and stir-fry until just tender, about 3 minutes.
  4. 4
    Add the cold cooked brown rice and toss to combine with the vegetables.
  5. 5
    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.
  6. 6
    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.

Keywords: stir fry, brown rice, vegetables, vegan, quick dinner, asian style, spicy, healthy, weeknight meal, wok, sesame oil, ginger, garlic, shiitake, snow peas, plant based
Read it online: https://www.chefs-mate.com/recipe/spicy-brown-rice-vegetable-stir-fry/