Vegetable Stir Fry with Rice

This Vegetable Stir Fry with Rice is a vibrant and wholesome dish, combining fresh seasonal vegetables with fragrant spices for a delightful Indian supper. Perfectly paired with fluffy rice, it offers a satisfying and nutritious meal that's easy to prepare.

Ingredients

• Basmati rice - 1 cup
• Water - 2 cups
• Vegetable oil - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Onion - 1 medium, thinly sliced
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli florets - 1 cup
• Green beans - 1/2 cup, trimmed and cut
• Soy sauce - 2 tablespoons
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh coriander - for garnish

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it for 20 minutes.
2. In a pot, bring 2 cups of water to a boil, add the soaked rice, and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed.
3. Heat vegetable oil in a large skillet or wok over medium heat. Add cumin seeds and mustard seeds, and sauté until they start to splutter.
4. Add sliced onions, minced garlic, and grated ginger to the skillet. Sauté until the onions become translucent.
5. Add the bell pepper, carrot, broccoli, and green beans. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
6. Stir in soy sauce, turmeric powder, salt, and black pepper. Cook for an additional 2-3 minutes to combine the flavors.
7. Fluff the cooked rice with a fork and serve it alongside the vegetable stir fry, garnished with fresh coriander.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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