Easy Stir Fry Veggies

Don’t let the ease of making this dish dissuade you, this Stir Fry Veggies recipe is simply delicious! Make as a side dish, or pair it with a protein for a complete meal. This vegan, Whole30 and Paleo-friendly dinner idea will be a hit with everyone.

Easy Stir Fry Vegetables

Sometimes the simplest dinners are the most delicious, and this easy Veggie Stir Fry is one of them! Take whatever veggies you have on hand, saute them up before dosing them in a yummy stir fry sauce and you’ve got yourself a 20-minute dinner! While we outline our favorite stir-fry veggies, you certainly can swap in with what you have at the moment, and have given some guidance below for how to do that. We love to serve this as a vegetarian main, along with some rice, rice noodles or even roasted spaghetti squash. It’s vegan, Whole30 and Paleo-friendly and might even be good enough to convince the kids to eat some veggies for once!

Veggie Options for Stir Fry

A stir fry typically calls for cooking the ingredients in stages. That way it ensures each ingredient, or group of ingredient, is cooked perfectly. Then they are all brought together in the end with a stir fry sauce.

For this Stir Fry we’ve chosen:

  • Broccoli
  • Carrots
  • Fresh Mushrooms
  • Bell Peppers
  • Snow Peas

This stir-fry is cooked in stages, pairing vegetables together that cook in the same time. If you want to swap in some vegetables that you have on hand, make sure to pair them together with veggies that will cook at the same time. Here are some veggies that work well for a stir-fry, grouped together by quicker cooking and longer cooking:

Quicker Cooking Veggies for Stir Fry:

  • Zucchini
  • Spring Onions
  • Asparagus
  • Green Beans
  • Greens such as Bok Choy, Kale, or Spinach

Longer Cooking Veggies for Stir Fry:

  • Cauliflower
  • Brussels Sprouts
  • Winter Squash such as Butternut or Spaghetti
  • Root Vegetables
  • Onions
  • Cabbage

The Importance of Cutting Veggies the Same Size

Regardless of what veggies you use, make sure to cut the veggies to be a similar size, that way they cook evenly. For instance, broccoli florets should all be cut about the same size as each other. Make sure to cut the carrot slices about the width.

Pro-tip: Prep up everything before you begin cooking. Because a stir fry is a very quick cooking time, you want to make sure the veggies all cook evenly.

Stir Fry Tips

A stir-fry isn’t hard to make! But here are some tips for making it successfully:

  1. Make sure all your ingredients, including the sauce, are prepped up before you start! Everything happens quickly so you don’t want to be caught chopping veggies when you should be paying attention to the stir fry.
  2. As mentioned above, cut the vegetables evenly.
  3. Make sure your pan gets really hot! It gives the veggies good flavor and the correct cook of crisp, but tender.

What to Serve with Vegetable Stir Fry

Serve this stir fry with rice, rice noodles, veggie noodles or as a side dish along with some protein.

If you like this plant-forward recipe, check out these others:

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Veggie Fried Rice

Prep Time 10 minutes

Total Time 10 minutes
Recipe Type: Dinner

Difficulty: Easy
Author: Lexi's Clean Kitchen


  • 2 teaspoons oil, divided
  • 2 eggs, whisked together
  • 2 green onions, sliced, green and white parts
  • 3 cloves garlic, sliced
  • 1” piece fresh ginger (optional)
  • 2-1/2 cups frozen mixed veggie (peas, carrots, cauflower, peppers, broccoli, etc), slightly defrosted (see notes)
  • 3 cups leftover cold rice
  • ¼ cup soy sauce/coconut aminos
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon toasted sesame oil
  • Salt and pepper, to taste


  1. Heat 1 teaspoon oil in large heavy skillet over medium high. Once hot, add eggs and cook until just set. Remove from pan, and set aside. Wipe pan clean if needed.
  2. Add remaining oil and, add green onions, garlic and ginger. Cook until fragrant, about 1 minute. Add in slightly thawed frozen veggies and cook until tender, about 5 minutes. 
  3. If pan is dry add a bit more oil, and then crumble in leftover rice, breaking up any clumps with your fingers before adding. Cook until warmed through, about 3 minutes. Add back in scrambled eggs along with the coconut aminos, rice vinegar, honey and sesame oil and stir it all together. Taste and add in salt and pepper as desired.
  4. Serve immediately with the reserved green parts of the scallions and any additional desired garnishes such as srirachi or sesame seeds.


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May 27, 2020

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3 Responses

  1. Hi Lexi! I absolutely love your recipes, especially this one… I think there’s a mistake maybe in these directions? In the explanation above you talk about stir fry veggies and how to cook them etc… but then the recipe is for veggie fried rice and uses frozen veggies? I made this lots of times before and it appears this recipe has been combined with maybe another? I’m just a little confused, help:) My family loves this stir fry but I can’t seem to remember the previous version.

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Author: Lexi



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