Vegetable Brown Rice Stir Fry
A delicious punch of flavors happening in this dish
The base is brown rice mixed with nutritious vegetables tossed in a delicious soy curry sauce. Top this bowl with dry roasted peanuts, kimchi, avocado, tofu, the list goes on. Fried rice from your favorite take out restaurant is delicious, but not always nutritious. This dish is a great way to recreate your favorite stir fry in the comfort of your own home.
This dish is also VERY easy to improvise…!
Don’t have broccoli? Use asparagus, cauliflower, bok choy, or brussels sprouts.
Don’t have carrots? Use a sweet potato, cabbage, or celery.
Don’t have edamame? Use peas, snap peas, or snow peas.
Don’t have peanuts? Use sliced almonds.
Ingredients:
2 cups of cooked brown rice
For the sauce:
4 tablespoons red curry paste
6 tablespoons of amino acids or low sodium soy sauce
3 tablespoons of apple cider vinegar
2 1/2 tablespoons of smooth peanut butter
2 tablespoons of vegetable oil
Salt and black pepper to taste
For the vegetables:
1 1/2 cups of edamame
3 cups of broccoli
2 cups of carrots (shredded, peeled, or thinly chopped)
2 cloves of garlic
Topped with
Dry roasted peanuts, avocado, and kimchi.
Prep:
Cook brown rice in a dutch oven or saucepan that is large enough for the rice and vegetables. I cook my brown rice in water and vegetable broth for flavor! Set aside and drizzle with a little olive oil so it doesn’t stick together.
Whisk the ingredients for the soy sauce mixture together in a small bowl and set aside.
In a medium saucepan, heat up olive oil. Then add broccoli, carrots, edamame, and garlic. Pan fry for about 7-8 minutes on medium heat stirring often. Turn down the heat, and cover for another 5 minutes. Make sure the vegetables are tender (you can check by sticking a fork into the broccoli and carrots) and then pull them from the heat.
Add vegetables to the rice, followed by the soy sauce mixture. Mix until everything is evenly coated. I topped this grain dish with dry roasted peanuts, avocado, and kimchi! DELICIOUS!