Teriyaki Vegetable Stir Fry with Rice
This Teriyaki Vegetable Stir Fry with Rice is quick, colorful, and packed with vibrant veggies and savory flavors for a perfect weeknight meal.
Servings: 4 servings
Ingredients
- 1 cup dry brown rice
- 2 Tbsp avocado oil
- 3 large carrots peeled and chopped
- 1 red bell pepper cored and chopped
- 2 medium zucchini squash chopped
- 1 Tbsp minced ginger fresh
- 3 Tbsp Paleo Teriyaki Sauce
Instructions
Cook the Rice
- Rinse 1 cup of brown rice under cold water. In a medium-sized pot, combine the rinsed rice with 2 ½ cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 45 minutes, or until tender and water is absorbed. Fluff with a fork and set aside.
Prepare the Vegetables
- Peel and chop the carrots, core and chop the red bell pepper, chop the zucchini squash, and mince the ginger. Set aside.
Cook the Stir Fry
- Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat for about one minute.
- Add the chopped carrots and stir fry for about 3 minutes.
- Add the red bell pepper and zucchini squash and continue stir frying for another 5 minutes, until vegetables are tender but still crisp.
- Add the minced ginger and stir for about 30 seconds until fragrant.
- Pour in 3 tablespoons of Paleo Teriyaki Sauce and toss to coat the vegetables. Cook for an additional minute.
Serve
- Place a generous scoop of cooked brown rice in a bowl and top with the Teriyaki Vegetable Stir Fry. Enjoy!
Equipment
- Large Skillet or Wok
- Pot for rice
- Spatula
- Measuring Cups and Spoons
Notes
- Feel free to add protein such as tofu, chicken, or shrimp to make it more filling.
- Adjust the amount of Teriyaki Sauce to suit your taste preferences.
- Add red pepper flakes or sriracha for a bit of heat.
- For gluten-free, ensure the Teriyaki Sauce is free from gluten ingredients.
- Store leftovers in an airtight container in the fridge for up to 4 days.