Stir-Fry Vegetables with Brown Rice

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Daniel Fast
Servings: 4


  • 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


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