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Red Rice and Vegetable Stir-fry Recipe

Asian-inspired · Main course · 40 min total

A vibrant and nutritious stir-fry featuring nutty red rice and a colorful mix of vegetables, perfect for a quick weeknight dinner.

Ingredients

• 1 cup red rice
• 2 cups water
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 carrot, diced
• 1 cup broccoli florets
• 1 cup snap peas, halved
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• Salt and pepper to taste
• 2 green onions, sliced for garnish

Instructions

1. Rinse red rice under cold water. In a saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until tender. Drain any excess water and set aside.
2. While rice cooks, heat vegetable oil in a large wok or skillet over medium-high heat. Add onion and cook for 2 minutes until softened.
3. Add garlic, bell pepper, carrot, broccoli, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. Stir in cooked red rice, soy sauce, sesame oil, and grated ginger. Cook for 2-3 minutes, stirring frequently, until everything is well combined and heated through.
5. Season with salt and pepper to taste. Garnish with sliced green onions and serve immediately.

Tips

• For extra protein, add cubed tofu or cooked chicken during step 3.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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