Stir-fried vegetables with rice
Whatever the vegetable drawer offers, seared hot, with soy sauce and ginger — the after-work meal without a plan.
- Time
- 30 min
- Effort:
- easy
- Origin
- Everyday cooking
- Season
- all year
- vegan
- vegetarian
- quick
- light
- budget
- everyday
Ingredients for 4 portions
300 grice
2bell peppers
1courgettes
2carrots
½broccoli
3spring onions
2 clove(s)garlic
20 gginger
4 tbspsoy sauce
3 tbsprapeseed oil
1 tsphoney
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Soya
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 429 kcal |
|---|---|
| Protein | 11.3 g |
| Fat | 9 g |
| Carbohydrates | 70.8 g |
| of which sugar | 11.6 g |
| Fibre | 8.2 g |
| Salt | 1.8 g |
Not counted because listed without a quantity: pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Cook the rice. Cut the vegetables into even strips and florets, finely chop the garlic and ginger.
- 2
Get the oil very hot in a large pan, fry the firm vegetables (carrots, broccoli) for 3 minutes.
- 3
Add the peppers, courgette, garlic and ginger, stir-fry for another 3 minutes.
- 4
Deglaze with soy sauce and honey, fold in the spring onions, serve with rice.