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Teriyaki Vegetable Stir Fry with Rice

An easy, clean, healthy side dish perfect to go along with your main entrees.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 251 kcal
Course: Side Dish
Cuisine: Chinese

Ingredients

  • 1 cup dry brown rice
  • 2 Tbsp avocado oil
  • 3 large carrots peeled and chopped
  • 1 red bell pepper cored and chopped
  • 2 medium zucchini squash chopped
  • 1 Tbsp minced ginger
  • 3 Tbsp Paleo Teriyaki Sauce *

Instructions

    Cup of Yum
  1. Prepare the rice ahead of time, as it will take some time to cook. You will need 1 cup dry rice, which results in about 3 cups of cooked rice.
  2. Heat the oil in a large skillet (non-stick, cast iron, and a wok all work) over medium heat.
  3. Add the carrots and bell pepper and cover. Cook, stirring occasionally, until veggies begin to soften up, about 3 minutes.
  4. Add the zucchini and ginger and cover. Continue cooking until zucchini begins to soften, about 2 to 3 minutes. Add the cooked brown rice and teriyaki sauce. Cover again and continue cooking until vegetables have reached desired done-ness, about 3 minutes. Uncover and cook until any excess liquid has burned off.
  5. Sprinkle with sesame seeds and serve with your favorite entree.

Notes

  • *Use homemade or store-bought paleo teriyaki sauce

Nutrition Information

Serving 1of 4 Calories 251kcal (13%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 8g (12%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 251

% Daily Value*

Serving 1of 4
Calories 251kcal 13%
Carbohydrates 38g 13%
Protein 5g 10%
Fat 8g 12%
Fiber 5g 20%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.