Stir-Fried Vegetables with Rice

I can eat vegetable stir-fry with brown rice every day. It is the most versatile dish in the world since you can add your favorite vegetables or what’s in season. It looks like a lot of work but this recipe is easy to make and turns out great every single time.

It is important to pre-soak your rice the night before in order to cut down on the cooking time. The second thing (and more important) is that the rice may contain chemical, industrial toxins, and pesticides which can remain in the soil. Chronic exposure to the toxin has been linked to serious health issues including metabolic syndrome, heart disease, diabetes, and cancer. However, I love eating brown rice. If you love eating rice too, it would be a good idea to find more about How Soaking Rice Overnight Before Cooking Can Prevent Cancer

In addition, if you cook brown rice by the absorption method (as they do in China) it retains more nutrients than if you discard the cooking water.

STIR-FRIED VEGETABLES WITH RICE

(Ready in about 30 minutes | Servings 2)

Ingredients

1 cup brown rice, presoaked overnight

5-6 cups water

1/4 teaspoon kosher salt

1 tablespoon olive oil

1 green or yellow bell pepper, deveined and sliced

1 teaspoon chili pepper, deveined and minced

2 cups button mushrooms, whole or halved

1 medium onion, sliced

1 tablespoon soy sauce

1/4 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/2 teaspoon red pepper flakes

Directions

In a medium-sized wide pot, bring rice, water, and salt to a boil. Turn to the slow, steady simmer and cover with the lid. Let it simmer for 30 to 35 minutes (it will depend on the type of your rice).

Meanwhile, heat 1/2 tablespoon of olive oil (sesame oil is fine too).

Stir fry 1/2 of all the vegetables until little charred and crisp-tender. Repeat with the remaining olive oil and vegetables.

Season with garlic powder, black pepper, and red pepper flakes. This is my basic combo but you can use any spices and herbs you want. Fluff the rice with a fork, drizzle soy sauce over it and serve with warm vegetables. Enjoy!

Cook's note: Spices and herbs are an easy way to take your veggies to the next level. Simply choose your favorite seasoning blend and you can achieve totally different flavor. When I am in the mood for Asian food, I like to add Five-spice powder, soy sauce, sesame oil, and ginger. As for Mediterranean food, I stock my pantry with basil, rosemary, parsley and Kalamata olives. Contrary to popular belief, vegan recipes offer a lot of options. So spice it up! When choosing flavors, listen to your inner voice, do not be afraid to experiment with spices and you'll be able to make good food every time!