Brown Rice Veggie Stir-Fry

Total Time

Prep/Total Time: 20 min.


2 servings

Updated: Oct. 15, 2022
"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."


  • 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


  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.

Nutrition Facts

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