Easy Vegetable Stir Fry with Rice in Minutes

Got 30 minutes and a fridge full of “maybe I’ll use this later” veggies? Great. Let’s make a quick, colorful vegetable stir fry with rice that’s as forgiving as it is flavorful. Whether you’re budgeting, cleaning out the fridge, or just trying to eat more plants like the responsible adult you’re becoming—this one’s a lifesaver.

No fancy ingredients, no complex steps, just pure plant-based power in a bowl. It’s healthy, flexible, and meal-prep approved.

Why This Vegetable Stir Fry Wins at Life

This dish is:

• Budget-friendly (Seriously, you can feed four people for under $10.)
• Customizable (Use what you’ve got, skip what you don’t.)
• Meal-prep gold (Make a big batch, thank yourself all week.)
• Perfectly balanced (Crunchy veggies + warm rice + salty umami sauce = chef’s kiss)

How to Make a Vegetable Stir Fry with Rice

This Vegetable Stir Fry with Rice is a versatile and budget-friendly meal that is both nutritious and delicious.

• 1 cup uncooked rice (white, brown, or jasmine)
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 2 medium carrots, julienned or sliced
• 1 cup broccoli florets
• 1 cup snap peas or green beans
• 1 zucchini, sliced
• 1/4 cup soy sauce (low-sodium if preferred)
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• 1 tbsp sesame oil (optional, for flavor)
• 1 tsp grated ginger (optional)
• Sesame seeds (optional, for garnish)
• Green onions, sliced (optional, for garnish)

Cook the Rice:

• Rinse the rice under cold water.
• Cook the rice according to the package instructions. Typically, this involves bringing 2 cups of water to a boil, adding the rice, reducing the heat to low, covering, and simmering for about 15-20 minutes until the water is absorbed and the rice is tender.

Prepare Vegetables:

• While the rice is cooking, prepare the vegetables by slicing the onion, bell pepper, and zucchini, julienning or slicing the carrots, and cutting the broccoli into florets.

Stir-Fry Vegetables:

• In a large skillet or wok, heat the vegetable oil over medium-high heat.
• Add the sliced onion and stir-fry for about 2 minutes until it starts to soften.
• Add the minced garlic and grated ginger (if using) and stir-fry for another minute.
• Add the bell pepper, carrots, broccoli, and snap peas or green beans. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

Add Zucchini and Sauce:

• Add the sliced zucchini and stir-fry for another 2-3 minutes.
• Pour in the soy sauce and stir well to coat the vegetables.
• If you prefer a thicker sauce, add the cornstarch mixed with water and stir until the sauce thickens.

Finish with Sesame Oil:

• Drizzle the sesame oil over the stir-fry and toss to combine.

Serve:

• Serve the vegetable stir-fry over the cooked rice.
• Garnish with sesame seeds and sliced green onions if desired.

Serving Ideas & Variations

• Add Protein: Throw in tofu, edamame, or scrambled eggs for extra staying power.
• Go Low-Carb: Swap rice for cauliflower rice or quinoa.
• Meal Prep Magic: Portion into containers for grab-and-go lunches.
• Spicy Option: Add sriracha or red pepper flakes to the sauce for a kick.

Adulting Tips & Budget Hacks

• Buy Frozen Veggies to save prep time and reduce waste.
• Make Double Rice and use leftovers for fried rice later in the week.
• Use What You Have: Literally any veggie works here—cabbage, mushrooms, asparagus, kale, even Brussels sprouts.

Storage: Lasts 4–5 days in the fridge. Reheat with a splash of soy sauce or water.

Quick Amazon Finds for Your Stir-Fry Game:

• 🥢 Wok Pan for Stir-Fry Mastery
• 🍚 Rice Cooker That Saves Your Sanity
• 🧄 Mini Garlic Chopper (No Tears Required)
• 🥄 Reusable Meal Prep Containers

Final Thoughts

This vegetable stir-fry with rice is adulting at its finest: fast, affordable, and impressively healthy. No mystery ingredients. No culinary degree required. Just a solid dinner that comes together like you’ve got your life together—even if you really, really don’t.

Put it on your weekly rotation, batch it for lunch, and serve it when your fridge is low but your standards are high.

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