Brown Rice Stir-Fry – Quick Healthy Dinner
Brown rice stir-fried with mixed vegetables and soy-ginger sauce. A wholesome 400-calorie dinner ready in 15 minutes using leftover rice.
Brown Rice Stir-Fry – Quick Healthy Dinner
Brown rice stir-fried with mixed vegetables and soy-ginger sauce. A wholesome 400-calorie dinner ready in 15 minutes using leftover rice.
Nutrition Per Serving
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Ingredients
- 300 g Cooked brown rice
- 200 g Mixed vegetables (snap peas, carrots, mushrooms)
- 2 Eggs
- 2 tbsp Soy sauce
- 1 tsp Fresh ginger (grated)
- 1 tbsp Sesame oil
Instructions
-
1
Stir-fry vegetables
Heat sesame oil in a wok on high heat. Add vegetables and stir-fry 3-4 minutes until tender-crisp.
-
2
Add eggs and rice
Push vegetables aside, scramble eggs in the open space. Add cold rice, breaking up clumps. Toss everything together.
-
3
Season and serve
Add soy sauce and grated ginger. Toss on high heat for 2 minutes. Serve hot with green onions on top.
Notes
- • Cold leftover rice is essential — freshly cooked rice is too moist and will turn mushy.
- • Grate the ginger on a microplane for maximum flavor release.
- • Add a splash of rice vinegar at the end for a bright, tangy finish.
Why You'll Love This Brown Rice Stir-Fry Recipe
Brown rice stir-fried with mixed vegetables and soy-ginger sauce. A wholesome 400-calorie dinner ready in 15 minutes using leftover rice. This recipe is designed to be simple, nutritious, and satisfying — perfect for meal prep or a quick homemade meal. With 12g protein, 58g carbs, and 12g fat per serving, it fits seamlessly into a balanced diet.
Nutrition Breakdown
Each serving delivers 400 calories with a solid macronutrient profile. Whether you're tracking macros for muscle gain, fat loss, or general health, this recipe keeps you on target without sacrificing flavor.
Final Thoughts
This Brown Rice Stir-Fry recipe proves that healthy eating doesn't have to be complicated. With simple ingredients and minimal prep time, you can enjoy a nutritious dinner that supports your fitness goals. Bookmark this recipe and add it to your weekly rotation.
Variations
Feel free to change up this recipe and make it your own:
- Low-carb version: Reduce or swap the carb source for extra vegetables or cauliflower rice.
- Higher protein: Add an extra serving of protein or a side of Greek yogurt.
Storage
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
Frequently Asked Questions
Can I stir-fry brown rice?
Yes, and it works beautifully. The firmer texture of brown rice holds up better than white rice in a stir-fry. Use day-old cold rice for best results.
What vegetables are best for stir-fried rice?
Quick-cooking vegetables work best: snap peas, bell peppers, carrots (shredded), corn, mushrooms, and bean sprouts. Cut everything into similar-sized pieces.
How do I prevent sticky stir-fried rice?
Use cold, day-old rice, high heat, and do not overcrowd the wok. The rice needs to fry, not steam. Work in batches if needed.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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