Ten-Minute Mixed-Veggie Stir-Fry

About the Recipe

Ingredients

Makes 3 Servings

1 c (150 g) diced bell peppers or carrots
1 c (78 g) corn kernels or green peas, or a combination of both
1/2 c (26 g) sliced green onions or chives; if using chives, add at the end of cooking
1/2 c (51 g) diced celery
5 c (475 g) precooked brown rice or quinoa
1 c (122 g) diced precooked potatoes; or 1/2 c (47 g) more rice
1/4 to 1/3 c (60 to 80 mL) tamari
1 to 2 tbsp (15 to 30 mL) water
to taste Iodized salt
to taste Freshly ground black pepper

Directions

1. In a large nonstick skillet over high or medium-high heat, combine the bell peppers or carrots, corn or green peas, green onions, and celery, stirring occasionally. 

   
   
   

2. Cook for 3 to 4 minutes, and then add the rice, potatoes (if using), and 1/4 c (60 mL) of the tamari.

   
   
   

3. Cook for another 3 to 4 minutes, stirring a couple of times. Add the water if the mixture is sticking.

   
   
   

4. Heat the rice through, and toast it a little in spot, if desired. If using chives, add those and stir. Taste, add the remaining tamari, and season with salt and black pepper, if desired. 

   
   
   

Nutrition Facts