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Veggie Brown Rice Stir-Fry Recipe

This Veggie Brown Rice Stir Fry recipe is a great vegetarian option for dinner. This dish is super colorful, bursting with exquisite and bold flavors and so many great nutrients from the variety of veggies are present; all on one plate. Vegan option available.
Course Main Course
Keyword bell peppers, carrots, classic, dairy-free, digestion, dinner, easy, food, healthy, healthy bowl, homemade, kale, plant-based, recipe, savory, spicy, traditional, vegetarian, veggies
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 2 cups Basmati Brown Rice, cooked (Cook according to Packaging!)
  • 1 head red cabbage, finely chopped
  • 1 medium bell pepper, diced
  • 1 medium organic zucchini, chopped
  • 2 Medium organic carrots, diced
  • 1 cup organic kale, de-stemmed + chopped
  • 2 Tbsps Extra virgin olive oil (See Notes!)
  • 4 garlic cloves, minced
  • 1 Tbsp red pepper flakes
  • pinch of sea salt
  • pinch of black pepper

Stir-Fry Sauce:

  • 1/2 cup low sodium soy sauce
  • 1/2 cup vegetable broth
  • 3 Tbsps BBQ sauce, homemade or store-bought (See Notes!)
  • 2 1/2 Tbsps organic brown sugar (I use Sugar in the Raw)
  • 2 Tbsps rice wine vinegar
  • 1 Tbsp honey (See Notes!)
  • 1 Tbsp sesame oil
  • 1/4 tsp black pepper
  • 2 Tbsps Arrowroot starch (See Notes!)
  • 1/4 cup hot water
  • 2 Tbsps Extra virgin olive oil
  • 3 Tbsps minced garlic
  • 1 tsp ground ginger


  • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil.
  • Add kale onto prepared baking sheet, spreading out evenly and drizzle with olive oil. Bake for 10-15 minutes, until wilted and slightly crisp.
  • Boil water in a wok and add the veggies (cabbage, carrots, bell peppers, and zucchini). Cook for 2-3 minutes and then remove from heat. Drain the veggies and set aside in a large bowl filled with ice cold water to stop the 'cooking process'.

For Stir-Fry Sauce:

  • Combine soy sauce, broth, BBQ sauce, brown sugar, honey, rice vinegar, sesame oil, and pepper. Set aside. Mix cornstarch and water together. Set aside. Cook oil, minced garlic and ground ginger over medium heat until oil starts to simmer and then whisk in the soy sauce mixture and bring it to a boil for 2-3 minutes. Slowly whisk in the cornstarch mixture. Cook for a few minutes until thickened, stirring constantly and remove form heat.
  • Let cool and store any unused sauce in a tightly closed container for up to 2 weeks in the refrigerator.
  • Using the same Wok, heat 1-2 Tbsps of olive oil on medium-high heat and add the garlic. Cook for 1 or 2 minutes, stirring occasionally until fragrant.
  • Drain the cooked veggies from the cold water and add them to the wok with garlic. Next, add the cooked brown rice and your stir-fry sauce. Cook for about 1 to 2 minutes and toss around everything lightly the entire time.
  • Remove from heat and add a few sprinkles of red pepper flakes as garnish.
  • Serve immediately in prepared bowls.
  • Bon Appétit!


OIL: Instead of extra virgin olive oil, you can also use grapeseed or coconut oil, if preferred.
BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce.
HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika. **Whip together: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.**
SWEETENER: If you choose to opt out of honey, you can substitute with pure maple or Agave as well.
ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular starch or all-purpose flour, tapioca flour, which all act as a thickening agent.
STORAGE: Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days and reheated when ready to serve.