Brown Rice and Lentil Stir Fry: Effortless Weeknight Meal (Easy Prep)
This Brown Rice and Lentil Stir Fry recipe offers a hassle-free solution for busy weeknights. It combines the wholesome goodness of brown rice, brown lentils, and veggies in a simple yet satisfying vegan dish.
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This Easy Brown Rice and Lentil Stir Fry recipe is a go-to option for a quick meal or packed lunches. With minimal prep and readily available ingredients, it is an effortless solution for a satisfying dish.
Combining brown rice and lentils creates a hearty and filling stir fry that is packed with plant-based protein. Serve it as a standalone meal or alongside your favorite side dishes for a wholesome dining experience.
Whether you are looking for a quick dinner option or a delicious lunch to take on the go, this Brown Rice and Lentil Stir Fry fits the bill perfectly.
Ingredients
Brown Rice: Choose cooked brown rice for a classic texture, or substitute quinoa for added protein and a slightly different bite.
Brown Lentils: Pre-cooked brown lentils save time. Canned options are readily available, but you can also cook dry lentils at home.
Aromatics (Onion, Garlic, Ginger, Scallions): The aromatics add depth and complexity, complemented by the fresh, oniony bite of scallions.
Assorted Vegetables: Use chopped green beans, carrots, bell peppers, and cabbage as a guide, or substitute your favorites like broccoli, zucchini, or mushrooms.
Stir Fry Sauce: A balanced blend of soy sauce, rice vinegar, sesame oil, sriracha, and chili flakes creates a harmonious marriage of umami, tanginess, and heat.
Optional Garnish: Finish with a crunchy touch of roasted peanuts or sesame seeds, or add richness with a perfectly fried egg, elevating the dish with contrasting flavors and textures.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat oil in a large pan or wok over medium-high heat. Add the garlic and ginger and cook for 30 seconds, until fragrant. Add the onion and scallions. Cook for 3-4 minutes, until softened.
Step 2: Then add the remaining vegetables and cook for another 5-7 minutes, until crisp-tender.
Step 3: Push the vegetables to the side of the pan and add the cooked rice and lentils. Stir-fry them for 1-2 minutes to warm through. Add the prepared sauce to the pan and toss everything together to coat evenly. Cook for another 2-3 minutes.
Expert Tips
- Cook the rice and lentils and chop vegetables in advance to streamline the cooking process and save time on busy weeknights.
- Sauté aromatics like onion, garlic, and ginger first to release their flavors, then add vegetables.
- Use a hot skillet or wok and stir-fry the ingredients quickly to retain their crispness and vibrant colors while imparting a delicious smoky aroma.
- Adjust the stir-fry sauce to your taste preferences by balancing the spice level according to your preference.
Serving Suggestions
- As a Main Course: Serve the stir fry on its own as a hearty and satisfying meal.
- With a Simple Side: Pair it with a light side salad, roasted vegetables, or steamed greens for a well-rounded meal.
- Packed Lunch: This stir fry is perfect for meal prepping. Portion it into containers and enjoy it for lunch throughout the week.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for 4-5 days. When reheating, you can use a microwave for quick warming or reheat on the stovetop with a splash of water to prevent dryness.
For longer storage, portion it and store it in freezer-safe containers or resealable bags for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Recipe FAQs
While brown rice adds a nutty flavor, you can substitute with white rice if preferred.
Absolutely! Feel free to experiment with different lentil varieties, such as green, red, or black lentils.
Yes, you can! This stir-fry is perfect for meal prepping. Cook and cool the stir-fry completely, then store it in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.
Adjust the amount of sriracha and chili flakes in the stir-fry sauce according to your spice preference.
Absolutely! Just ensure you’re using gluten-free soy sauce or tamari in the stir-fry sauce to keep the dish gluten-free.
More Brown Lentil Recipes
- For a Tex-Mex twist, use the brown lentils to create a delicious filling for Chicken Lentil Enchiladas. It adds a hearty element to the enchiladas.
- Use brown lentils to make flavorful Cauliflower Lentil Tacos. It’s a delicious way to enjoy the lentils in a new format.
- Try this Lentil Buddha Bowl with Roasted Veggies for a wholesome and balanced meal. It’s a convenient way to enjoy a variety of flavors in one satisfying bowl.
If you tried this Brown Rice and Lentils Stir Fry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Frying pan
- Mixing bowl
Ingredients
- 2 cups cooked brown rice or substitute quinoa
- 1½ cups cooked brown lentils use one 15 oz canned lentils or cook lentils at home
- 2 tablespoon oil
- 2 cloves garlic minced
- 1 inch ginger minced
- 1 medium onion thinly sliced
- 1 cup scallions both green and white part
- 3 cups assorted vegetables chopped (e.g., green beans, carrots, bell peppers, cabbage)
Stir Fry Sauce:
- ⅓ cup soy sauce
- 3 tablespoons rice vinegar
- 1½ tablespoon sesame oil
- 1 teaspoon sugar
- 2 teaspoon sriracha
- ½ teaspoon chili flakes adjust as per taste
- Salt and pepper to taste
Optional Garnish:
- Roasted peanuts crushed
- Roasted sesame seeds
- Fried eggs
Instructions
- Cook the rice and lentils: If you haven't already, prepare the brown rice and lentils according to package instructions. You can cook them both in the same pot to save time.
- Prepare the vegetables: Wash and chop the vegetables into bite-sized pieces.
- Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, sriracha, chili flakes (if using), salt, and pepper.
- Sauté aromatics: Heat oil in a large pan or wok over medium-high heat. Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Stir-fry the onion and vegetables: Add the onion and scallions. Cook for 3-4 minutes, until softened. Then, add the remaining vegetables and cook for another 5-7 minutes, until crisp-tender.
- Add rice and lentils: Push the vegetables to the side of the pan and add the cooked rice and lentils. Stir-fry them for 1-2 minutes to warm through.
- Incorporate the sauce: Add the prepared sauce to the pan and toss everything together to coat evenly. Cook for another 2-3 minutes until the sauce is heated through. Taste the stir-fry and adjust the seasonings.
- Serve: Transfer the stir-fry to plates and top with garnishes. Enjoy!
Notes
- Cook the rice and lentils and chop vegetables in advance to streamline the cooking process and save time on busy weeknights.
- Sauté aromatics like onion, garlic, and ginger first to release their flavors, then add vegetables.
- Use a hot skillet or wok and stir-fry the ingredients quickly to retain their crispness and vibrant colors while imparting a delicious smoky aroma.
- Adjust the stir-fry sauce to your taste preferences by balancing the spice level according to your preference.
Nutrition
This is such a wonderful dish. The spices make everything pop. I added roasted sunflower seeds as I did not have peanuts on hand. Thank you for sharing
Hi Connie, Thank you so much for your kind words. And I am so glad you enjoyed it. Its one of our family favorites too!
– Shilpa