Brown Rice & Vegetable Stir-Fry
A quick, healthy Indian-style brown rice stir-fry loaded with colorful vegetables — perfect for a light, nutritious meal any day.
Ingredients
Equipment
Method
- Wash the brown rice, soak for 20–30 minutes (if time allows), then cook in 2 cups water until rice is done and water absorbed. Set aside and fluff with a fork.
- Heat oil in a pan or kadhai over medium heat. Add chopped onion, sauté until it becomes translucent.
- Add minced ginger and garlic. Stir for about 30 seconds until fragrant.
- Add diced carrot, bell pepper, and green beans or peas. Stir-fry for 4–5 minutes until vegetables are just tender but still crisp.
- Sprinkle turmeric powder, red chilli powder, and salt. Mix well so the spices coat the vegetables.
- Add the cooked brown rice. Gently fold so rice and vegetables combine evenly.
- Cook on low flame for 2–3 minutes, allowing flavours to come together. Then turn off the heat.
- If using, drizzle lemon juice and garnish with chopped coriander leaves before serving.
Notes
You can use any seasonal vegetables you have — peas, beans, carrots, bell pepper. Leftover cooked brown rice works best. Serve with raita or plain yogurt for a balanced meal.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.