Stir-Fry Rice

Tuesday, November 25, 2025

Blog/Stir-Fry Rice

Easy does it! Let's go!

🔎 Overview

  • Effort: Light
  • Time: 12–15 minutes
  • ​Serves: 4–5

🛒 Ingredients

  • 1 bag frozen stir-fry vegetables (broccoli, peppers, snap peas, carrots—any mix)
  • 1 red or yellow onion, sliced
  • 1 cup sliced mushrooms (optional)
  • 3 cups cooked brown rice
  • 1 block extra-firm tofu (cubed)
  • ¼ cup coconut aminos
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon arrowroot mixed with 1 tablespoon cold water
  • Optional: chili flakes, lemon juice

🔥 Instructions

  • Dissolve arrowroot with 1 Tbsp water — if added directly to heat, it clumps.
  • Add onions to a pan with 2–3 tbsp water and sauté for 3 minutes.
  • Add mushrooms and cook for 2 minutes, adding water if needed.
  • Add frozen stir-fry veggies and cook for 5–6 minutes.
  • Add tofu or edamame and cook for 2–3 minutes.
  • Mix soy sauce, water, rice vinegar, maple syrup, garlic powder, ginger powder, and arrowroot slurry.
  • Pour sauce into the pan and stir until thickened.
  • Serve over brown rice or quinoa.
  • Add ¼th lemon juice and chili flakes if desired.

💡 Storage Tips

  • Fridge: Keeps 3–4 days in the fridge
  • Freezer: Separate by portion and freeze for around 2-3 months
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