Teriyaki Vegetable Stir Fry with Rice is a clean, healthy side dish perfect for serving alonside your favorite entrees. This recipe comes together quickly and tastes amazing!
If you’re struggling to keep mealtimes interesting, I gotchu! I have found the key to maintaining a “healthy” diet AND not getting bored with food is in simply changing up the flavors. Recently, I’ve been on a teriyaki kick. The salty-tangy-sweet-umami flavors really hit your palate in all the right ways!
I make my homemade Paleo Teriayki Sauce (or use this store-bought brand <- not sponsored) and use it as a marinade for meat, or for stir frying vegetables. Let’s face it..sometimes I douse rice with it and call it a day.
This Teriyaki Vegetable Stir Fry with Rice recipe is an excellent clean side dish for serving alongside your favorite main entrees. Pro Tip: if you’re a lover of bowl food like me, whip up this recipe and use it as your base for your bowls!
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.
How To Make Teriyaki Stir Fry Vegetables with Rice:
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.
Recipe Adaptations:
- Cook the rice up to 3 days ahead of time so that it’s ready to go when you stir fry your veggies.
- Replace or omit any vegetables – broccoli, cauliflower, and/or bok choy would be great substitutions.
- If you tolerate onions and garlic well, add them in!
- Use any type of rice or go rice-less for grain-free by adding cauliflower rice.
Try my Teriyaki Salmon Bowls, which incorporate this stir fry!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Teriyaki Stir Fry Vegetables with Rice, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
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.