Quick Brown Rice Recipe- Garlic & Vegetable Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Quick Brown Rice Recipe – Garlic & Vegetable Stir-Fry

Introduction

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, healthy, and flavourful meal that doesn’t take hours to prepare. This quick brown rice recipe is a total lifesaver. It’s a vibrant garlic and vegetable stir-fry that comes together in under 30 minutes, and honestly, it’s become a regular weeknight dinner in my house. I first made this when I was trying to incorporate more whole grains into our diet, and the flavour combination just worked. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another stir-fry. It’s a delicious way to enjoy the nutty goodness of brown rice, packed with fresh veggies and a seriously addictive garlic crisp. It’s quick enough for busy weeknights, healthy enough to feel good about, and flavourful enough to impress even the pickiest eaters. Plus, it’s super adaptable – feel free to swap in your favourite vegetables!

Ingredients

Here’s what you’ll need to make this amazing stir-fry:

• 1 cup brown rice (quick cooking variety) – about 180g
• 1.5 liters water
• ¼ teaspoon Idhayam groundnut oil – about 1.25ml
• 2 tablespoons Idhayam Groundnut Oil (for garlic crisp) – about 30ml
• 3 tablespoons minced garlic – about 30g
• 3 tablespoons minced ginger – about 30g
• 2 teaspoons red chilli flakes – about 10g
• 1 teaspoon sugar – about 5g
• 1 teaspoon rice vinegar / plain vinegar – about 5ml
• 2 tablespoons soy sauce – about 30ml
• 1 teaspoon Idhayam Groundnut Oil (for cooking) – about 5ml
• ½ cup onions (finely chopped) – about 75g
• 1 cup carrots (finely chopped) – about 125g
• 1 cup beans (finely chopped) – about 125g
• ½ teaspoon salt – about 2.5g
• ¼ cup red bell pepper (finely chopped) – about 50g
• 1.5 teaspoons unsalted butter – about 7.5g
• 2 teaspoons spring onions (finely chopped) – about 10g

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Brown Rice Selection & Cooking Time: I prefer a quick-cooking brown rice variety for this recipe. It cuts down on the cooking time significantly. If you’re using a longer-cooking variety, adjust the cooking time accordingly.
• Idhayam Groundnut Oil: A South Indian Kitchen Staple: I absolutely love Idhayam groundnut oil. It has a lovely flavour and high smoke point, perfect for Indian cooking. But feel free to use any neutral oil if you can’t find it.
• The Role of Rice Vinegar vs. Plain Vinegar: Rice vinegar adds a subtle sweetness and complexity to the garlic crisp. If you only have plain vinegar, that’s fine, but you might want to add a tiny pinch more sugar to balance the acidity.
• Unique Flavour Profile of Red Chilli Flakes: Don’t be shy with the red chilli flakes! They add a wonderful warmth and a little kick. Adjust the amount to your spice preference, of course.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Cook brown rice: First, give the rice a good wash. Then, add it to a pressure cooker with 1.5 liters of water and ¼ teaspoon of Idhayam groundnut oil. Cook on medium flame for 10-12 minutes (2 whistles). Once the pressure releases, drain the rice immediately.
2. Prepare garlic crisp: While the rice is cooking, let’s make the star of the show – the garlic crisp! Heat 2 tablespoons of Idhayam groundnut oil in a pan over low heat. Add the minced garlic and ginger and sauté for 3-4 minutes, until fragrant and lightly golden. Be careful not to burn it! Now, add the red chilli flakes, sugar, vinegar, and soy sauce. Cook for another minute or two, until the oil separates and it looks beautifully glossy. Set aside.
3. Stir-fry vegetables: Heat 1 teaspoon of Idhayam groundnut oil in a wok or large frying pan. Add the chopped onions and cook until they soften. Then, add the carrots and beans and sauté for 5-6 minutes, until they’re slightly tender-crisp. Sprinkle in the salt and bell peppers and give everything a good mix.
4. Combine ingredients: Add the cooked brown rice and the glorious garlic crisp to the wok. Mix thoroughly, ensuring every grain of rice is coated in that flavourful goodness. Stir in the butter and spring onions until everything is well combined and heated through.
5. Serve hot: Serve immediately, garnished with extra spring onions if you’re feeling fancy!

Expert Tips

• Don’t overcrowd the wok when stir-frying the vegetables. Work in batches if necessary to ensure they cook evenly.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• For a more intense garlic flavour, let the garlic crisp sit for a few minutes before using it.

Variations

• Vegan Adaptation: Simply swap the butter for a vegan butter alternative or an extra tablespoon of oil.
• Gluten-Free Adaptation: Use tamari instead of soy sauce to make this recipe gluten-free.
• Spice Level Adjustment: Adjust the amount of red chilli flakes to suit your taste. You can also add a pinch of cayenne pepper for extra heat.
• Quick Weeknight Meal Variation: If you’re really short on time, use pre-cut vegetables.

Serving Suggestions

This stir-fry is delicious on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• A simple cucumber salad
• Some crispy papadums

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

• Is Brown Rice Healthier Than White Rice? Absolutely! Brown rice is a whole grain, meaning it retains its bran and germ layers, which are packed with fibre, vitamins, and minerals.
• Can I Use a Different Oil for the Garlic Crisp? Yes, you can. Any neutral oil with a high smoke point will work, such as canola oil or vegetable oil.
• What Vegetables Can I Substitute in This Stir-Fry? Feel free to get creative! Broccoli, peas, mushrooms, and zucchini are all great additions.
• How Can I Make the Garlic Crisp Ahead of Time? Yes! You can make the garlic crisp up to a week in advance and store it in an airtight container at room temperature.
• Can This Recipe Be Doubled or Tripled? Definitely! Just adjust the ingredient quantities accordingly. You might need to cook the rice in batches if you’re using a smaller pressure cooker.