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Ten Minutes Vegan Stir Fry Dish

Course: Main Course


  • Nonstick skillet


  • 1 cup diced bell peppers or carrots (or 1/2 a cup of both)
  • 1 cup corn kernels or green peas (or 1/2 a cup of both)
  • 1/2 cup sliced green onions chives (if using chives, add at the end for topping)
  • 1/3 cup diced celery
  • 5 cups precooked brown rice (you can make this a day or two before you make this dish)
  • 1 cup diced precooked potatoes or 1⁄2 cup more rice (optional – I don’t use potatoes at all in this dish)
  • 1-2 TBSP  water
  • 1/4 cup tamari or soy sauce
  • Sea salt to taste (optional – soy sauce is already salty, so you may not want to add more)
  • Freshly ground black pepper (optional as well, but it does add a great flavor to the overall dish)


  • In a large nonstick skillet, over high or medium-high heat, sprinkle on a pinch of sea salt, and add you veggies to the oil, stirring occasionally. Cook for 3 to 4 minutes, then add your rice, potatoes (if you used them), and 1⁄4 cup of the tamari. Cook for another 3 to 4 minutes, stirring a couple of times. Add a little water if the mixture is sticking, but be very careful doing this because you are adding it to hot oil and it will cause it to pop.  Mix the rice through the vegetables.  If using chives, you can add them in the pan, or use them as a topper when you are done. Give it a little taste; add whatever seasoning you think will do the trick. You can also just add pepper or nothing at all.