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Stir-Fry Vegetables with Brown Rice

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Daniel Fast



  • 1 tablespoon sesame oil
  • 3 green onions (finely chopped)
  • 3 tablespoons fresh ginger (minced)
  • 4 cups fresh broccoli (chopped)
  • ½ pound fresh green beans (chopped)
  • 2 carrots (peeled and sliced on diagonal)
  • 1 bell pepper (red, yellow, or orange)
  • 2 cloves garlic (minced)
  • 4 cups greens (chopped (kale, bok choy, spinach, collards, etc))
  • 1 can sliced water chestnuts (drained)
  • 1 cup of sliced mushrooms
  • 3 cups cooked brown rice
  • 2 tablespoons soy sauce
  • 1 ½ cups peas (if frozen run under water to thaw)
  • ½ cup toasted sliced almonds


  1. Heat a deep skillet or wok over medium heat for about 1 minute. Add oil and heat for 1 minute.
  2. Add green onions and ginger. Sauté for 5 minutes.
  3. Add broccoli, green beans, carrots, bell pepper, and garlic. Stir fry for 8-10 minutes.
  4. Add greens and toss for about 2 minutes or until greens are wilted.
  5. Stir in water chestnuts, mushrooms, brown rice, soy sauce, peas, and almonds.
  6. Serve as a complete meal


Tip: Serve this dish as a complete main dish along with a side of sliced fruit such as oranges, pineapple or mango. This is also a great recipe to double and then use the leftovers for lunch. Merely heat in the microwave or eat at room temperature.