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Vegetable Stir-fry with Forbidden Rice*

Active Time: 45 minutes / Cook Time: 30 minutes / Total Time: 45 minutes, plus overnight soaking of the rice

Serves 2

Vegetable Stir-Fry with Frobidden Rice.JPG


  • 1/2 cup Forbidden rice, soaked in water overnight
  • 1 tablespoon coconut oil
  • 1 large carrot, thinly slice on a diagonal
  • 1 yellow bell pepper, stemmed, seeded, and thinly sliced
  • 1 cup snow peas, stem ends trimmed
  • 2 heads baby bok choy, leaves and stems separated and each sliced about 1/2” thick
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger pinch sea salt
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon hot sauce, or to taste
  • 1 tablespoon chopped cilantro, optional
  • juice of half a lime, optional
  • 2 tablespoons chopped peanuts, optional (could also use 1 tbsp. toasted sesame seeds)


  1. Drain and rinse rice. Add to a medium saucepan with 1 cup water. Bring to a boil, reduce the heat to low, and cover. Cook 20-30 minutes, or until water is absorbed. Turn off the heat and leave covered so rice will steam.
  2. While the rice cooks (keep an eye on it!), prep your vegetables. Heat coconut oil in a large skillet over medium-high heat. Add carrot and bell pepper and cook, stirring constantly, for 2 minutes. Add snow peas and bok choy stems and cook, stirring constantly, for 2 minutes. Add bok choy leaves, garlic and ginger and a pinch of salt and cook, stirring constantly, until the leaves are wilted and the garlic and ginger are fragrant.
  3. Turn the heat to low and add the soy sauce, sesame oil, and hot sauce. Toss the vegetables to coat. Remove from the heat.
  4. Place half of the rice and half of the vegetables on each of two plates. Top with optional cilantro, lime juice, and peanuts, and serve.

*Get the rice started and then prep your vegetables and make the stir-fry. Overlapping the cooking will save you time.