Rachel’s Favorite Stir Fry

September 27, 2010

Stir fry is one of my favorite, quick and easy meals to cook.  I used to cook it with chicken, but realized this week that it is just as good without the chicken!  I’ve never been a big fan of onions and peppers, but I love them in this dish.

1 cup brown rice

2 1/2 cups water

2 tbsp olive oil

1 zucchini, sliced

10 baby carrots, sliced

1 red pepper, sliced (I have found that I prefer orange peppers to red.)

1 green pepper, sliced

1 large onion, sliced

Bring the water to a boil, then stir in the rice, cover and turn heat to low to simmer.  Let simmer for 30-45 minutes.

Meanwhile, heat the olive oil in a large pan and add zucchini and carrots.  Cook until starting to soften, about 5 minutes, then add peppers and onion.

Saute until all vegetables have softened and browned, about 10-15 minutes.  Transfer veggies to a bowl.

By now, your rice should be close to done.  Remove from heat.

Spoon out some rice onto a plate and top with veggies!  Mmmm…

This meal makes for GREAT leftovers!

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4 Responses to “Rachel’s Favorite Stir Fry”

  1. Amber Shea @Almost Vegan said

    Yum! Do you season it with anything besides olive oil? This would be good with tofu :]

  2. Amber Shea @Almost Vegan said

    By the way, just noticed your new header…I like it!

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