This is a quick lunch or dinner I often make for myself and the family, sometimes adding fried tofu if I fancy it but more often than not, eating it as is. Simple, tasty, nutritious and filling. The brown rice is a slow-releasing carb with Niacin, Vitamin B6, Folate and Phosphorous which is great for body and mind and the veggies pack in fibre, protein, iron, potassium, calcium, selenium, magnesium, folate as well as vitamins A, B, C, E and K.
Give it a whirl (and add any veg you fancy)!
3 tbsp mild sunflower/ olive oil
2 spring onions, chopped
1 red onion, finely chopped
2 garlic cloves, finely sliced
pinch of chilli
1 red pepper, 1 yellow pepper, 1 green pepper
1 long stemmed broccoli roughly chopped
1/2 cabbage chopped
handful baby tomatoes
2 tbsp soy sauce
coriander leaves to garnish
vegan stock cube
Boil the rice as per the cooking instructions. Add vegan stock to add flavour too if you like. For brown rice it’s 1 cup of short grain to 1 1/2 cups of boiling water. Dilute the stock in the water before adding.
For the stir-fry:
Heat a large wok on high. Pour the oil in. Add the onions, garlic, chilli if using, and stir-fry for 1 minute, then reduce the heat to medium before adding peppers, cabbage, sweetcorn and tomatoes. Add some drops of soy sauce.
Keep stirring so the veggies don’t burn.
Serve the veggie stir-fry onto the cooked brown rice and decorate with coriander leaves.
Add more soy sauce and chilli sauce if you like too and enjoy.
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