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10 Minute Vegan Rice Stir-Fry

Prepare the rice in advance, and you will have this stir-fry ready in about 10 minutes!

Course entree, Main Course
Keyword rice
Servings 3


  • pinch sea salt
  • 1 cup diced bell peppers or carrots
  • 1 cup corn kernels or green peas or a combination of both
  • 1/2 cup sliced green onions or chives if using chives, add at the end of cooking
  • 1/3 cup diced celery
  • 5 cups precooked brown rice or quinoa
  • 1 cup diced precooked potatoes or 1⁄2 cup more rice
  • 1/4 - 1/3 cup tamari can use low sodium
  • 1-2 tbsp water
  • Sea salt to taste optional
  • Freshly ground black pepper to taste optional


  1. In a large nonstick skillet (see note) over high or medium-high heat, sprinkle on a pinch of sea salt, and add the bell peppers or carrots, corn or green peas, green onions, and celery, stirring occasionally. Cook for 3 to 4 minutes, then add the rice, potatoes (if using), and 1⁄4 cup of the tamari. Cook for another 3 to 4 minutes, stirring a couple of times. Add the water if the mixture is sticking. Heat the rice through, and toast it a little in spots, if desired. If using chives, add those and stir. Taste, add the remaining tamari, and season with salt and black pepper, if desired. Serve.

Recipe Notes

Note: For a good non-stick skillet, I recommend a ScanPan.

Ideas: Other vegetables can be substituted here. For instance, try fresh sliced asparagus, blanched broccoli florets, or snow peas in place of some or all of the bell peppers and celery. This is a versatile recipe, experiment with your favorites!