Quick-Veggie Brown Rice


This dish is a perfect example of how a little “pre-preppin’” can save you A LOT of time.

I always have a container of some type of rice or grain ready to go for the week so when I’m pressed for time I can still eat something that is clean, simple, and d’lishes!:).

I find this really helps me stick to a healthy eating plan when everything else is crazy. If I don’t have a handful of “go to” items to help me out when things get crazy, it never fails that my eating follows right along and gets a little crazy as well!

This dish is perfect for “crazy”.

I usually eat it with some chicken or eggs. Sometimes I’ll bulk it up with some beans to make a small meal.

Try making this with any rice or grain you have hanging out in the fridge!

Print Recipe
5 from 7 votes

Quick-Veggie Brown Rice

Calories: 22kcal


  • 2 cups of cooked brown rice
  • 2 tsp of toasted sesame oil
  • 2 cloves of minced garlic
  • 1 tsp grated ginger
  • 1/2 onion diced
  • 2 cups of frozen veggies I used a corn, pea, and fava bean combo
  • 1/4 cup of low sodium soy sauce
  • A pinch of red pepper flakes
  • 2 Tbsp toasted sesame seeds


  • Heat the oil in a medium saut pan over a medium high heat. Add in the onions, garlic, red pepper flakes and ginger; cook for 2-3 minutes or until everything smells great and the onions are beginning to break down a bit.
  • Add the frozen veggies and give them a few pushes around the pan. Allow them to cook for just a few minutes. You want them to be just heated through, this way they maintain their texture!
  • Stir in the rice and the soy sauce, be sure to combine everything together and cook until everything is hot, hot, hot!
  • Top with sesame seeds and enjoy!


Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4.9% | Calcium: 1.3%
Course: Gluten Free, Vegan, Vegetarian
Cuisine: Gluten Free, Vegan, Vegetarian