Teriyaki Vegetable Stir Fry with Rice is a clean, healthy side dish perfect for serving alongside your weeknight main dishes. This recipe comes together quickly and tastes amazing!
If you’re stuck in a flavor rut, this teriyaki vegetable stir fry with rice is your one-way ticket out.
Loaded with bright, vibrant veggies and soaked in salty-sweet teriyaki goodness, it’s a clean, healthy side dish that tastes like comfort food.
I’ve been deep in a teriyaki phase lately (read: putting it on everything from salmon to rice cakes), and this stir fry is one of the easiest, most satisfying ways to sneak in extra veggies.
Bonus? It works beautifully as a bowl base, meal prep go-to, or last-minute dinner side.
In this version, we go paleo and gluten-free with a homemade or store-bought paleo teriyaki sauce.
Let’s stir it up!
Why You’ll Love This Teriyaki Vegetables
There’s a reason this stir fry shows up on repeat in my kitchen. It’s one of those effortless recipes that works with whatever you’ve got in the fridge and never fails to deliver on flavor.
The balance of umami-packed teriyaki sauce, perfectly sautéed veggies, and fluffy brown rice is seriously crave-worthy. And it’s just so easy – minimal chopping, one pan, no fancy techniques.
Here are a few more reasons why you’ll love this recipe:
- Ready in 45 minutes or less
- Easily adaptable to any veggies
- Naturally gluten-free and vegan
- Ideal for meal prep or work lunches
- Base-friendly – great for bowls with salmon, tofu, or chicken
If you’re a meal prepper, you’ll absolutely love this recipe. It requires hardly any time, effort, or ingredients to prepare, you can make it in bulk, and eat off it throughout the week.
Ingredients for Teriyaki Vegetable Stir Fry with Rice
Brown rice: Brown rice adds a nutty chew and holds up well to the sauce. For a grain-free option, feel free to substitute white rice, jasmine, or even cauliflower rice.
Avocado oil: A neutral, high-heat oil that’s perfect for sautéing. You could also use olive oil or sesame oil.
Carrots: Their natural sweetness pairs beautifully with teriyaki. Peel and chop them thin for quicker cooking.
Red bell pepper: Adds a pop of color and slight crunch. Yellow or orange peppers also work well.
Zucchini: A mild, quick-cooking veggie that soaks up all the sauce. If zucchini isn’t your thing, try broccoli or snap peas.
Fresh ginger: Adds zing and depth. Fresh is best, but ground ginger works in a pinch (just use a smaller amount!).
Teriyaki sauce: Use your favorite store-bought version or whip up a quick batch at home Here’s my go-to Paleo Teriyaki recipe.
For a paleo-friendly option, look for sauces made with coconut aminos.
How To Make Teriyaki Stir Fry Vegetables with Rice:
Start by cooking the rice. It’ll take the longest, so get it going first. I use 1 cup of dry brown rice, which yields about 3 cups cooked.
While the rice simmers, heat your oil in a large skillet or wok over medium heat. Add the chopped carrots and bell pepper, cover, and cook for about 3 minutes, stirring occasionally, until they begin to soften.
Next, toss in the zucchini and minced ginger. Cover again and cook for another 2 to 3 minutes until the zucchini is tender but not mushy. We want those veggies to still have a little bite.
Once the veggies are where you want them, stir in the cooked rice and teriyaki sauce. Cover again for another 2 to 3 minutes to let the flavors soak in. Uncover and cook off any excess liquid.
Finish with a sprinkle of sesame seeds, and serve it up with your favorite protein or as-is for a simple, nourishing meal.
Frequently Asked Questions
Yes! This stir fry stores beautifully. Keep it in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave with a splash of water or extra sauce.
Nope! White rice, jasmine rice, cauliflower rice, or even cooked noodles all work here. Make it your own.
This is a great base for teriyaki chicken, tofu, shrimp, or salmon. I love it with my Teriyaki Salmon Bowls!
Yes, just note they’ll release more water, so you might need to cook a little longer to evaporate the excess liquid.
Recipe Adaptations and Additions
- Swap the veggies – Try broccoli, snap peas, mushrooms, or shredded cabbage. It’s hard to go wrong!
- Add aromatics – Garlic and onion are excellent additions if you tolerate them.
- Switch the grain – Quinoa, white rice, rice noodles, or cauliflower rice all work.
- Make it spicy – Add red pepper flakes or a drizzle of sriracha for heat.
- Toss in fresh herbs – Finish with chopped cilantro, scallions, or Thai basil for a pop of color and freshness.
- Top it off – Try sesame seeds, scallions, chopped cilantro, or a drizzle of tahini.
What to Serve with Teriyaki Vegetable Stir Fry with Rice
While this veggie stir fry is flavorful enough to stand on its own, it also plays well as a side dish alongside your favorite proteins or main dishes. Here are some delicious pairing ideas to turn it into a complete, satisfying meal:
- Teriyaki Salmon Bowls
- My Go-To Crispy Salmon
- Easy Asian Cucumber Salad
- Salmon Stir Fry with Vegetables
Other Healthy Bowl-Ready Recipes to Try
- Thai-Inspired Chicken and Cabbage Bowls
- Crispy Bang Bang Salmon Bites Bowls
- Roasted Vegetable Rice Bowls with Jammy Egg and Pesto
- Salmon Poke Bowls with Crab Salad
Drop a comment below letting me know your favorite stir fry veggies!
Teriyaki Vegetable Stir Fry with Rice
Ingredients
- 1 cup dry brown rice
- 2 Tbsp avocado oil
- 3 large carrots peeled and chopped
- 1 red bell pepper cored and chopped
- 2 medium zucchini squash chopped
- 1 Tbsp minced ginger
- 3 Tbsp Paleo Teriyaki Sauce *
Instructions
- Prepare the rice ahead of time, as it will take some time to cook. You will need 1 cup dry rice, which results in about 3 cups of cooked rice.
- Heat the oil in a large skillet (non-stick, cast iron, and a wok all work) over medium heat.
- Add the carrots and bell pepper and cover. Cook, stirring occasionally, until veggies begin to soften up, about 3 minutes.
- Add the zucchini and ginger and cover. Continue cooking until zucchini begins to soften, about 2 to 3 minutes. Add the cooked brown rice and teriyaki sauce. Cover again and continue cooking until vegetables have reached desired done-ness, about 3 minutes. Uncover and cook until any excess liquid has burned off.
- Sprinkle with sesame seeds and serve with your favorite entree.
