Veggie Stir-Fry with White Rice

Stir-fry’s are a great way to incorporate vegetables into your diet. Not every loves vegetables, but we seems to love them more when they have yummy flavors attached to them because every does love flavor. So just like a little kid, we sometimes have to trick our palettes into eating more veggies and a stir-fry is an easy and delicious way to do that. This version is a veggie stir-fry served with white rice. Classic flavors. Classic serving styles. Simple recipe.

Soy Sauce Veggie Stir-fry and White Rice

What You’ll Need:

  • 2 cups fresh or frozen broccoli florets
  • 2 cups frozen peas
  • 2 rainbow carrots, slivered
  • 1/2 cup white onion, diced
  • 1 cup coleslaw mix (a mix of shredded red and green cabbage with shredded carrots, you can buy this premade)
  • cilantro to garnish
  • 2 tablespoons sesame seeds
  • 3 tablespoons soy sauce
  • 2 teaspoons garlic powder
  • 2 tablespoons olive oil


What to Do:

  1. Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice).
  2. Heat a skillet (or wok!) on medium heat with 2 tablespoons of olive oil.
  3. Once oil is hot, add broccoli, coleslaw mix and carrots; saute for approximately 3-4 minutes.
  4. Add peas and continue to saute another 3-4 minutes, until veggies start to become tender.
  5. Add onion and continue to saute until onion becomes translucent, for another 5 minutes or so, stirring occasionally so veggies don’t burn.
  6. Before removing from heat, reduce to a low simmer and add garlic powder and soy sauce to stir-fry and stir. Remove from heat.
  7. Transfer stir-fry to a serving dish.
  8. Sprinkle stir-fry with sesame seeds and cilantro to garnish.
  9. Add side of white rice to dish and serve. Bon appetit!



Date posted on Instagram: 2/17/18

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