- Prep Ahead: Soak the brown rice for 30 minutes before cooking for a softer texture.
- Customize Veggies: Use any seasonal vegetables or your favorites like zucchini, green beans, or mushrooms.
- Gluten-Free Option: Swap soy sauce with tamari or coconut aminos.
- Add Protein: Enhance the dish with tofu, chicken, or shrimp for added nutrition.
- Spice It Up: Adjust the chili paste to match your spice preference.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.
Southeast Asia Brown Rice with Vegetables Recipe
Southeast Asia brown rice recipe combines nutty brown rice with fresh, colorful vegetables and bold flavors from soy sauce, lime, and spices. It's a healthy, easy-to-make dish that's perfect for dinner and adaptable to various diets. Enjoy a taste of Southeast Asia in every bite! 🌾🍋🥦
Ingredients
For the Rice:
- 1 cup brown rice preferably Thai jasmine or short-grain
- 2 cups water
- 1/2 teaspoon salt optional
For the Vegetables:
- 1 cup bok choy chopped
- 1/2 cup bell peppers sliced
- 1/2 cup carrots julienned
- 1/4 cup bean sprouts
- 1/4 cup baby corn halved
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon vegetable oil
For the Sauce:
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 teaspoon fish sauce optional for vegan: substitute with coconut aminos
- 1 tablespoon lime juice
- 1/2 teaspoon chili paste optional
- 1 teaspoon sugar optional
For Garnishing:
- Fresh cilantro chopped
- Sesame seeds or crushed peanuts
- Lime wedges
Instructions
1. Cook the Brown Rice:
- Rinse the brown rice thoroughly under cold water to remove excess starch.
- In a medium saucepan, combine the rice, water, and salt. Bring to a boil.
- Reduce the heat, cover, and simmer for 35–40 minutes or until tender.
- Let the rice rest for 10 minutes, then fluff with a fork.
2. Prepare the Vegetables:
- Heat a wok or large skillet over medium heat and add vegetable oil.
- Sauté the garlic and ginger until fragrant, about 1 minute.
- Add the carrots and baby corn, stir-frying for 2–3 minutes.
- Toss in the bok choy, bell peppers, and bean sprouts. Stir-fry for another 2–3 minutes until the vegetables are tender-crisp.
3. Make the Sauce:
- In a small bowl, mix soy sauce, fish sauce (if using), lime juice, chili paste, and sugar. Adjust flavors to your preference.
4. Combine Rice and Vegetables:
- Add the cooked brown rice to the wok with the vegetables. Pour the sauce over the mixture and toss to coat evenly.
- Cook for an additional 2 minutes, allowing the flavors to meld together.
5. Serve and Garnish:
- Transfer the dish to serving bowls or plates.
- Garnish with fresh cilantro, sesame seeds, or crushed peanuts. Add a lime wedge on the side for extra zing.