Vegetable Stir Fry Recipe with Rice

Stir fry is quite popular in Asian cuisine. While there are a million different ways to wok up some stir fry, rice and mixed veggies cooked in oil seems to be the staple. Just about anything can be used in a stir fry because it’s name suggests a type of cooking. This is perfect when you’re low on food and want some way to combine everything together into something good. This is a simple recipe with the ingredients I had laying around the house and the dish came out quite tasty. Let’s take a look.



  • Jasmine Brown Rice
  • Onion
  • Garlic
  • Bel Peppers
  • Mushrooms
  • Eggplant
  • Zucchini
  • Sriracha
  • Canola Oil
  • Stir Fry Sauce (Sweet N Sour)
  • Soy Sauce
  • Sesame Seeds
  • Ginger Powder


I don’t use any measurements for my recipes, because when I cook, I only measure by relative flavor. I will however, give you relative ratios. That way you have a general idea. But the exact amount is all based on personal preference. The ingredients are in order of amount needed.



  1. Add half a cup of rice per serving to a pot. Add twice as much water to rice into the pot. Quickly bring to a boil. Cover and lower the heat to a simmer. Let it steam on low for fifteen minutes. Turn off the heat and let it steam for another ten minutes.
  2. If you wanted to add meat to the stir fry, brown it separately until almost fully cooked. Fully cooking it now could cause it to overcook when everything is brought together.
  3. In a wok, sauté minced garlic and onions in canola oil until a light golden brown.
  4. Throw into the wok the chopped vegetables: zucchini, bel pepper, mushrooms, eggplant, and more onion. You can add whatever vegetables you like in as well. Sauté them until they are lightly browned.
  5. Add the steamed rice into the wok and add in a little more oil to get things sizzling but don’t drench it with oil.
  6. Add your seasonings: stirfry sauce, ginger powder, sesome seeds, and a little soy sauce.
  7. Add a little sriracha for the flavor. Or add a lot if you want to give it some heat as well. Even if you don’t like spicey, a little shirasha really does add a distinct flavor. So I advise you add at least add a tiny bit.
  8. Wok everything up for 5-10 minutes on high heat to let everything cook together.
  9. Then enjoy!

I hope you enjoyed this healthy asian vegetable stir fry recipe with rice. Check out all of my Healthy Recipes for something new!


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