Brown Rice Veggie Stir-Fry Recipe
Brown Rice Veggie Stir-Fry Recipe photo by Taste of Home

Brown Rice Veggie Stir-Fry Recipe

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"My husband and I first tasted this colorful combination while visiting my sister in Grants Pass, Oregon," notes Maxine Driver of Littleton, Colorado. "We enjoyed it so much that now I often make it for family and friends."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 2 tablespoons water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 cup sliced zucchini
  • 1 cup shredded cabbage
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1 cup cooked brown rice
  • 1/4 cup diced fresh tomato
  • 1/4 cup grated carrot
  • 2 tablespoons slivered almonds

Nutritional Facts

1-1/2 cup: 263 calories, 11g fat (1g saturated fat), 0mg cholesterol, 627mg sodium, 35g carbohydrate (7g sugars, 6g fiber), 7g protein


  1. In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds. Yield: 4 servings.
Originally published as Brown Rice Veggie Stir-Fry in Quick Cooking July/August 1999, p15

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Reviewed Nov. 15, 2015

"We had chicken with this dish and was delish. I did add broccoli and red pepper doubled the sauce ingred and added some chick broth to this. Dish was very tasty."

Reviewed Jan. 11, 2014

"Recipe says 2 servings...then at end it says 4 servings??"

Reviewed Jul. 21, 2013

"Very tasty! We all enjoyed it. Wonderful dish to serve when veggies are coming in from the garden!"

Reviewed May. 28, 2011

"Made with no changes. It was very tasty!"

Reviewed Sep. 1, 2010

"My husband and I loved this recipe, very flavorful. Only thing I left out the almonds. We don't like nuts in our meals"

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