Feel free to customize the vegetables to your tastebuds and what you have on hand.
Ingredients
1/2 cup
Brown rice, medium-grain, dry
(uncooked (any variety will work))
1 cup
Red cabbage
(chopped)
1/2 head
Broccoli, raw
(chopped)
1/2 medium pepper(s)
Red bell pepper
(chopped)
2 medium
Carrots
(chopped)
1/2 medium
Zucchini
(chopped (or sub with other vegetables))
2 tbsp
Extra virgin olive oil
4 clove(s)
Garlic
(minced)
1 bunch
Parsley, fresh
(finely chopped)
1 dash
Cayenne pepper
(optional, adds heat)
2 tbsp
Soy sauce, tamari
1 tbsp
Sesame seeds
(for garnish (optional))
Instructions
Cook the brown rice according to package directions.
Place some water in a wok or frying pan and bring it to a boil. Then add the veggies (they must be covered by the water) and cook for 1 to 2 minutes over high heat. Drain the veggies and set aside.
Heat the oil in the wok and add the garlic, cayenne powder and parsley. Cook over high heat for about 1 minute, stirring occasionally.
Add the vegetables, rice, and tamari. Cook for about 1 to 2 minutes more.
Add some sesame seeds for garnish (optional).
Store the brown rice stir-fry in a sealed container in the fridge for up to 5 days.
