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This recipe courtesy of Cooking Matters®

Veggie and Rice Stir Fry

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Course: Mains & Sides
Cuisine: Chinese
Servings: 4


  • 1 cup brown rice
  • ½ pound broccoli
  • 2 medium celery stalks
  • 1 medium carrot
  • 1 small jalapeño or other chili pepper
  • 1 clove garlic
  • 6 ounces boneless chicken pieces or firm tofu
  • 2 Tablespoons + 2 Teaspoons low-sodium soy sauce
  • 1 Tablespoon brown sugar
  • 1 Tablespoon cornstarch
  • 2 Tablespoons canola oil
  • ½ teaspoon ground ginger


  • Cook rice following package directions. Set aside. Cover to keep warm. While rice is cooking, make veggie mixture.
  • Rinse and chop broccoli and celery. Peel, rinse, and chop carrots. Rinse and mince jalapeño. Peel and finely chop garlic.
  • If using chicken, remove any skin. Cut chicken into small pieces.
  • In a small bowl, stir together soy sauce, brown sugar, and cornstarch. Add 1 teaspoon of the minced jalapeño. Stir.
  • In a medium skillet over medium-high heat, heat oil. Add ground ginger and stir. Add chicken or tofu. Cook, stirring occasionally, until slightly browned and starting to cook through, about 2 minutes.
  • Add chopped veggies. Stir frequently. Cook until veggies are tender and chicken is completely cooked but not dry, about 5–7 minutes.
  • Add soy sauce mixture. Bring to a boil. Reduce heat. Simmer until sauce is slightly thickened, about 2 minutes.
  • Serve over warm brown rice.


Cook more rice than you need for this recipe. Use it in another recipe, like Brown Rice and Orange Salad, later in the week. Or, flavor with herbs and cheese and use to fill veggie burritos.
Use fresh ginger instead of ground.
Stir-fries are a great way to use up veggies that may soon go bad.
Whip up your own easy stir-fry for less than take-out.
JPMA, Inc.