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:

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:

Longer Cooking Veggies for Stir Fry:

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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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.


Yield 2-4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Recipe Type: Dinner
Cuisine Asian
Difficulty: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Sauce:

Stir Fry Veggies

  • 2 tablespoons avocado oil, divided
  • 2 cups broccoli florets 
  • 1 medium carrot, peeled and sliced thinly into coins
  • Pinch fine sea salt
  • 8 ounces mixed fresh mushrooms, stems removed and thinly sliced
  • 1 red bell peppers, cored, seeded, and cut into 1/2-inch-wide strips
  • 8 ounces snow peas

Directions

  1. Add all sauce ingredients to a small bowl and whisk together. Set aside.
  2. Heat 1 tablespoon oil in large heavy skillet over medium high. Once hot, add broccoli and carrots. When starting to get tender, about 5 minutes, remove from pan and set aside.
  3. Add remaining oil to the pan. Once hot, add mushrooms. Cook until softened and the liquid has started to evaporate, about 5 minutes. If the pan is dry, add a bit more oil,  and then add peppers and snow peas. Cook for 3 minutes until peppers are crisp-tender and snow peas are bright green.
  4. Return the broccoli and carrots to the pan and pour in the sauce. Cook until thickened.
  5. Top with green onions and serve with rice or rice noodles, or a protein-of-choice.

Nutrition

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Easy Stir Fry Veggies

There couldn’t be an easier dish to make for dinner than this Frozen Veggie Fried Rice. It’s simple, yet delicious and a breeze to put together. A great way to use up leftover rice while clearing out the freezer, this recipe is worth putting on your menu this week!

Veggie fried rice in a skillet.Easy Veggie Fried Rice

You know we love when a take-out style dinner can be made in less time than it takes to order it! And even more so when it’s healthier for you and tastes way better, and this Veggie Fried Rice is all that and more! This hearty dish can be made quickly, using leftover rice, frozen veggies, and a few pantry staples. While we outline our favorite commonly found frozen veggies, you certainly can swap in with what you have at the moment, and have given some guidance below for how to do that. This vegetarian dish is wholesome and so delicious.

Ingredients Needed for Vegetable Fried Rice.

Frozen Veggie Options for Fried Rice

We love how many veggies this fried rice uses and how versatile this dish can be, depending on what frozen vegetables you have in your freezer.

For this Fried Rice we’ve chosen frozen:

But definitely use any stir-fry friendly frozen or even fresh veggies you might have on hand.

Do you have to thaw the veggies first?

The short answer is: kind of! We recommend quickly running the frozen veggies under lukewarm water for about 30 seconds before using. You don’t want them to be fully frozen, but you also don’t want them to be completely defrosted. Cooking them while partially defrosted allows them to cook together in this dish until they’re fully cooked through, but still vibrant and crisp!

Other Fried Rice Variations

Want to mix things up and add-in some other flavors for this fried rice? There are tons of options here.

A skillet with veggie fried rice.Tips for Making the Best Fried Rice

Fried rice is a stir-fry using rice as the base. It’s a simple dish to make, but the following tips will make sure that your fried rice will shine:

  1. Start with leftover cold rice.  You cannot make this dish with fresh hot rice, as it will all clump together. If the fried rice craving strikes and you do not have leftover rice, you can cook fresh rice but you need to cool it as much as possible first by spreading it in a thin layer and letting it cool at room temperature for 10 minutes and then placing in the freezer for about 10-15 minutes. It won’t work nearly as well as very cold and dry leftover rice, but it can work in a pinch.
  2. Make sure all your ingredients 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.
  3. Use a high heat oil, like avocado oil. This ensures you can get your pan nice and hot without the oil smoking or getting any off flavors.
  4. Make sure your pan gets really hot! It gives the veggies good flavor and the correct cook of crisp, but tender.

Vegetable fried rice

If you like this rice recipe, check out these others:

Check out our other homemade take-out favorites:

5.0 rating
2 reviews

Frozen Vegetable Fried Rice

There couldn't be an easier dish to make for dinner than this Frozen Veggie Fried Rice. It's simple, yet delicious and a breeze to put together. A great way to use up leftover rice while clearing out the freezer, this one is worth putting on your menu this week!


Yield 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Recipe Type: Dinner
Cuisine Asian
Difficulty: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 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

Directions

  1. Heat 1 teaspoon oil in large heavy skillet over medium high. Once hot, add eggs and cook a scramble 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.

Recipe Notes

  1. We recommend quickly running the frozen veggies under lukewarm water for about 30 seconds before using. You don't want them to be fully frozen, but you also don't want them to be completely defrosted. Cooking them while partially defrosted allows them to cook together in this dish until they're fully cooked through, but still vibrant and crisp!

Nutrition

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Frozen Veggie Fried Rice

For the past number of months American Express and Whole Foods Market have teamed up to bring you additional cash back when you use your American Express Blue Cash card at any WFM location!

I have joined in and have brought you two ways to use one ingredient to go along with the program! In the archives you will find: Sweet Potato, Butternut Squash, and Ham.

This month we have an ingredient that I cannot wait to start using more! Watercress! I am bringing you two delicious ways to use the fresh herb. In my go-to One-Pan Chicken Stir-Fry and in my Spicy Noodle Soup!
2ways2percent_watercress

First, the soup! Loaded with veggies, spiralized zucchini for the noodles, chicken, and flavors such as mint, watercress, cilantro, sriracha, and ginger.

A whole ‘lotta YUM!Spicy Noodle SoupSpicy Noodle Soup

[yumprint-recipe id=’246′]

Spicy Noodle Soup

Now, the stir-fry!

My easy stir-fry is our go-to dinner any night of the week. Have  a ton of veggies? Shrimp? Chicken? Or Beef? One-pan and you are good to go! Hearty, flavorful dinner on the table in under 30. Sign me up!

Paleo Chicken Stir Fry

[yumprint-recipe id=’247′]

Paleo Chicken Stir FryPaleo Chicken Stir Fry

I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own. 

 

 How do you use watercress?

 

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Spicy Noodle Soup



Prep Time 10 min
Cook Time 30 min
Total Time 40 minutes



Author: Lexi
Scale This Recipe

Ingredients

  • 4 cups Chicken or Beef Broth, homemade or store-bought
  • 1/2 lb. Beef or Chicken, cut into cubes
  • 1 tbsp oil
  • 3 garlic cloves, crushed
  • 1 bunch boy choy
  • 1 onion, sliced
  • 2-3 carrots, diced
  • 2-3 cups zucchini noodles (1 large, or 2 medium zucchinis)
  • 1 tbsp fresh ginger, grated
  • 1/4 cup cilantro leaves, finely chopped
  • 1/4 cup mint leaves, finely chopped
  • 1/4 cup watercress, finely chopped
  • 1 tsp-1tbsp sriracha, based on desired level of spice (can omit)
  • Pink salt, to taste
  • Pepper, to taste
  • Optional: Red pepper flakes, to taste
  • Garnish with 2 tbsp scallions, chopped

Directions

  • In a large pot heat oil and garlic
  • Add in onions and carrots and cook for 4-7 minutes until onions are soft
  • Add in chicken and let cook until no longer pink
  • Add in bok choy and saute for 2 minutes
  • Add in chicken stock, ginger, cilantro, mint, watercress, and spices
  • Bring to a boil then reduce heat and let simmer for 20 minutes
  • Taste and adjust spices
  • With 5 minutes remaining drop in spiralized zucchini

  • Nutrition

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