The ULTIMATE Veggie Stir Fry

The Ultimate Veggie Stir Fry recipe kinda was created as one of those whoops-we-don’t-have-dinner recipes. So the scavenger hunt begins, looking through the pantries and refrdigerator… till we found some veggies and rice. Oh, what a good friend rice can be!

It’s almost like a veggie stew, where you throw in all your leftover veggies with some broth, except replace the broth with rice and stiry fry the veggies. It’s crazy simple, fun, and delicious!

This amazing stir fry recipe can be altered to fit your dietary needs, as well.

I encourage you to have fun with this recipe and replace any vegetable with your favorites! I love adding “fried” tofu with these recipe to give it a nice “crunchy” texture, and it helps make the dish more filling for anyone with a bigger appetite. For my “fried” tofu, I just heat up around 1 cup of oil to a pot over medium high heat for a few minutes. Typically, I press the water out of my tofu by lining it with a tea towel and gently placing a book onto for 20-30 minutes. Then, place your sliced tofu (~1″ cubes) into the heated up olive oil and fry for 4-5 minutes, or until crispy brown.

Print Recipe

The Ultimate Veggie Stir Fry

Ingredients

For “Fried” Rice:

• 2 cups Basmati Rice
• 2.5 cups Water
• 1/4 cup Extra Virgin Olive Oil
• 1 tsp. Sea Salt
• 1 tsp. Black Pepper
• 1/2 tsp. Turmeric Powder

For Veggies:

• 1/2 cup Carrots thinly sliced
• 1.5-2 cups Cauliflower chopped into smaller pieces
• 2 cups Tuscan Kale chopped
• 1/2 cup Corn
• 1/4 cup Spring Onions minced (OPTIONAL)
• 1/4 cup Cashews crushed (OPTIONAL)
• 2 tbsp. Extra Virgin Olive Oil
• 1 tsp. Sea Salt
• 2 tsp. Black Pepper

Instructions

For “Fried” Rice:

• In a large saucepan, over medium high heat, add 2 tbsp. extra virgin olive oil and basmati rice. Stir occasionally for 5-6 minutes, but be careful not to burn the rice. 
• Mix in the sea salt and black pepper. Add in the water. 
• Cover the saucepan and reduce heat to low. Cook for 5-6 minutes, then give it a stir. 
• Cook for another 15 minutes with the cover. Turn off the stove top, uncover the rice, stir, set it aside for 2-3 minutes. 
• Add the rice into a large pan with the remaining olive oil and turmeric powder, and stir for 8-10 minutes, or until your desired tesxture. 

For Veggies:

• In a saucepan, add the corn kernels and sliced carrots with 1 cup water. Place over medium heat and cook for 10-15 minutes, or until tender. 
• In a separate saucepan, over medium high heat, stir fry the cauliflower with the extra vigrin olive oil for 6-8 minutes, or until they begin to brown. Add in the sea salt and black pepper. Then, add in the chopped kale and stir fry until the kale is tender.
• Serve the veggies with the fried rice. Garnish with minced spring onions and crushed cashews. 

Enjoy! xxL