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Brown rice and lentils stir fry in a white bowl with spoons and scallions on the side.

Brown Rice and Lentils Stir Fry

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.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Author: Shilpa

Equipment

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:

Optional Garnish:

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

Calories: 433kcal | Carbohydrates: 64g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 894mg | Potassium: 846mg | Fiber: 15g | Sugar: 4g | Vitamin A: 7265IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 5mg
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