Garlic-Ginger Vegetable Stir-Fry with Brown Rice

This is a vegetable stir-fry with brown rice — a wholesome, nutrient-packed dish!

Here’s what’s going on in that description:

Base: Brown rice — hearty, chewy, and full of fiber.

Main veggies: Carrot, broccoli, and cabbage — colorful and packed with vitamins.

Flavor base: Garlic and ginger — classic aromatics that give a warm, slightly spicy kick.

Cooking fat: Olive oil — gives a smooth richness.

Toppings: Pepitas (pumpkin seeds) and sesame seeds — for crunch, nuttiness, and extra nutrition.

Altogether, it’s a balanced stir-fry that combines whole grains, fresh vegetables, healthy fats, and plant protein.

Print Recipe Pin Recipe Add to Collection Get Instant Help

Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Lunch, Main Course

Cuisine Asian, International, Mediterranean

Servings servings

Calories 410 kcal

Click below the individual ingredient link to shop on Amazon.
As an Amazon Associate, we may earn commissions from qualifying purchases.

Ingredients

For the rice

1 ½ cups brown rice
3 cups vegetable broth or water
pinch salt

For the stir-fry

2 tablespoons olive oil
3 cloves garlic minced
1 tablespoon fresh ginger finely grated
2 carrots thinly sliced
2 cups broccoli florets
2 cups shredded cabbage (green or purple, or a mix)
2 tablespoons soy sauce or tamari (to taste)
1 teaspoon rice vinegar or lime juice, (optional, for brightness)
¼ cup Pepitas (pumpkin seeds), lightly toasted
1 tablespoon Sesame seeds (white, black, or both)
salt and pepper to taste

Get Recipe Ingredients

Instructions

Rinse the brown rice under cold water. In a medium pot, bring the water or broth to a boil, add rice and salt, then lower heat and simmer (covered) for about 30–35 minutes, until tender. Fluff with a fork and keep warm.
In a large dry pan or wok, toast the pepitas and sesame seeds over medium heat for 1–2 minutes, until fragrant. Transfer to a bowl and set aside.
In the same pan, heat olive oil over medium-high heat. Add garlic and ginger, sautéing for 30 seconds until aromatic (don’t burn!).
Toss in carrots and broccoli first; stir-fry for 3–4 minutes until just tender-crisp. Then add cabbage and cook another 2–3 minutes, stirring constantly.
Pour in soy sauce and a splash of vinegar or lime juice. Stir well to coat the veggies evenly. Taste and adjust seasoning with salt, pepper, or extra soy sauce.
Spoon the brown rice into bowls, top with the stir-fried veggies, and sprinkle toasted pepitas and sesame seeds on top.

If you cook the rice ahead of time or use pre-cooked brown rice, you can cut total time down to about 20 minutes!

Start Cooking

Disclaimer

Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 410kcal (21%)Carbohydrates: 67g (22%)Protein: 10g (20%)Fat: 12g (18%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.003gSodium: 1254mg (55%)Potassium: 569mg (16%)Fiber: 6g (25%)Sugar: 5g (6%)Vitamin A: 5790IU (116%)Vitamin C: 56mg (68%)Calcium: 97mg (10%)Iron: 3mg (17%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword healthy, quick, stir fry, vegan

Promotions Kitchenware Map Recipe