Go Back
–+ servings
Veggie and rice stir fry
Print

Veggie and Rice Stir-Fry

Course Main Course
Keyword Carrots, Firm Tofu, Celery, Corn Starch, Garlic, Harvesting Good Broccoli, Brown Sugar, Canola Oil, Chicken, Broccoli, Rice, Brown Rice, Tofu, Soy Sauce, Jalapeño Pepper, Ground Ginger, Garlic Cloves, Carrot, Ginger
Cooking Method Stovetop
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4
Calories 323kcal
Author Chef Kaspar Donier

Equipment

  • Stovetop
  • Medium Pot with Lid
  • Medium Skillet
  • Small Bowl

Ingredients

  • 1 cup Brown Rice
  • 1 package Harvesting Good Broccoli
  • 2 stalks Celery Medium
  • 1 Carrot Medium
  • 1 Jalapeño Pepper Or other chili pepper
  • 1 clove Garlic
  • 6 ounces Tofu Firm, or boneless chicken pieces
  • 2 Tablespoons Soy Sauce Plus 2 teaspoons, low sodium
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Corn Starch
  • 2 Tablespoons Canola Oil
  • ½ teaspoon Ground Ginger

Instructions

  • Cook rice following package directions. Set aside. Cover to keep warm. While rice is cooking, make veggie mixture.
  • Rinse and chop broccoli and celery. Peel, rinse, and chop carrots. Rinse and mince jalapeño. Peel and finely chop garlic.
  • If using chicken, remove any skin. Cut chicken into small pieces.
  • In a small bowl, stir together soy sauce, brown sugar, and cornstarch. Add 1 teaspoon of the minced jalapeño. Stir.
  • In a medium skillet over medium-high heat, heat oil. Add ground ginger and stir. Add chicken or tofu. Cook, stirring occasionally, until slightly browned and starting to cook through, about 2 minutes.
  • Add chopped veggies. Stir frequently. Cook until veggies are tender and chicken is completely cooked but not dry, about 5-7 minutes.
  • Add soy sauce mixture. Bring to a boil. Reduce heat. Simmer until sauce is slightly thickened, about 2 minutes.
  • Serve over warm brown rice.

Notes

  • Use any veggies you like. Be sure to cut all veggies into equal-size pieces so they cook evenly. Add denser veggies, like broccoli, celery, and root veggies, to the skillet first. Add veggies with a high water content, like squash or spinach, last.
  • Cook more rice than you need for this recipe. Use it in another recipe later in the week. Or, flavor with herbs and cheese and use to fill veggie burritos.
  • Use fresh ginger instead of ground. Peel and finely chop a 1-inch piece of fresh ginger. Add 2 teaspoons to the soy sauce mixture in step 4. Stir.

Nutrition

Calories: 323kcal | Carbohydrates: 48g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 538mg | Potassium: 399mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2948IU | Vitamin C: 56mg | Calcium: 108mg | Iron: 2mg