Ingredients

The following ingredients have 3 Servings
  • 1/2 cup uncooked brown rice
  • 1 cup red cabbage (chopped)
  • 1/2 head of broccoli (chopped)
  • 1/2 red bell pepper (chopped )
  • 1/2 zucchini (chopped )
  • 2 tbsp extra virgin olive oil
  • 4 cloves of garlic (minced)
  • 1 handful fresh parsley (finely chopped)
  • 1/8 tsp cayenne powder
  • 2 tbsp tamari or soy sauce
  • Sesame seeds for garnish (optional)

Instruction

  • Cook the brown rice according to package directions.
  • Place some water in a wok or frying pan and bring it to a boil. Then add the veggies (they must be covered by the water) and cook for 1 to 2 minutes over high-heat. Drain the veggies and set aside.
  • Heat the oil in the wok and add the garlic, cayenne powder and parsley. Cook over high-heat for about 1 minute, stirring occasionally.
  • Add the vegetables, rice and  tamari. Cook for about 1 to 2 minutes more.
  • Add some sesame seeds for garnish (optional).
  • Store the brown rice stir-fry in a sealed container in the fridge for up to 5 days.