Brown Rice Bowl with Asian Stir fry

Keeping in the theme of clean eating, I have this recipe for you that is not only very easy to make but also quick. This will beat any chinese take-out any day. Perfect for a healthy weeknight meal when you are juggling soccer, gymnastics and toddler demands.

Go ahead and substitute any veggies that you like. If you would rather add chicken, go for it.


Serves 2



Brown Rice 1 cup

Water as required to cook the Brown rice

For the stir fry

Red Pepper 1 medium – cut in long strips

Green onion 1 bunch – cut in small pieces

White or red onion about 1/4 cup – cut

cabbage 1 cup – cut in long strips

Soy Sauce low sodium 1 Tbsp

Worcestershire Sauce 1 Tbsp

Honey 1 1/2 Tbsp

Plum Sauce 2 Tbsp

Cornstarch 1 Tsp plus 3 Tsp water to mix

Salt per taste

Red Pepper flakes optional



You can start making the rice before you start on other steps so it will be done in a good time along with stir fry.

  • Make the rice as per package directions. I just boil it in a large pot with rice and three times water and a bit of salt. then if I feel rice is not done but water is low, I add more water until its done.
  • Cut the Pepper and Cabbage in long thin stripes and keep aside.
  • Cut the Green Onion and Yellow/White Onion in small pieces.
  • Mix Corn starch in 3 Tbsp. of water and keep aside
  • Take 1 Tbsp. of Canola oil  in a sauce pan or saute pan and keep on high heat.
  • Add White/Yellow onion. Sauté for 30 seconds.
  • Add Red Pepper and sauté for another minute. Add Green Onion and sauté for 30 seconds. Finally add Cabbage and sauté. The vegetables should still be crisp.
  • Add all the sauces including soy, Worcestershire and plum sauce. Sauté to mix.
  • Add Honey and Salt and mix.
  • Finally add the Cornstarch and sauté until all the water is evaporated and all the vegetables are coated.
  • Remove from heat.

To serve, take a cup of brown rice in a bowl and top it with stir fry.

Garnish with cilantro or green onion and enjoy.





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