This easy and quick vegetable stir fry is perfect for busy weeknights or for meal prep lunches! It’s loaded with five different vegetables and cooked simply with sesame oil, garlic, and soy sauce for just enough flavor.
Easy Vegetable Stir fry with Quinoa
Finally, I’m sharing the vegetable stir fry that I make every week for easy, quick and veggie-packed lunches. After eating these stir fry bowls, I always feel energized, fueled, and satiated. There’s something about a warm bowl of vegetables that really gets me through the day and these are perfectly balanced with that umami flavor, thanks to the sesame oil, soy sauce, ginger, and garlic combo!
You can definitely make this stir fry your own but the basics are simple!
How to make a vegetable stir fry:
- Heat sesame oil in a skillet or wok
- Add garlic, ginger, and vegetables
- Cook the vegetables until fork tender, adding water as needed
- Add in cooked quinoa or rice and stir to combine
- Create a cavity in the center of the mixture and add in eggs and scramble
- Stir everything to combine
- Drizzle with soy sauce and serve!
Basically, the vegetables you choose are up to you, but I have found that the combo of bell peppers, onions, broccoli, carrots, and snow peas are ideal, based on crunch factor and taste! And of course, you can spiralize the bell peppers, onions, and carrots (and broccoli stems!) if you want. I wanted this to be a non-spiralized recipe, but it can easily become quicker and easier with the Inspiralizer!
I’ve made this with brown rice and it’s more filling, so it may serve 3-4 if you choose that grain, which is heartier. You can also omit the grain completely and use an alternative like cauliflower rice.
I hope this stir fry makes it into your weekly rotation! And if it does, make sure you to tag us on social @inspiralized #inspiralized!