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Vegetable-Brown Rice Stir-Fry

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“Found this in the magazine "The Best of Mr. Food 15-Minute Recipes". For a quick meal it is pretty good and quick to make. I did change it a little. I use regular brown rice, fresh minced garlic and ginger and chicken stock instead of bouillon and water. I have listed the ingredients from the magazine. You could add any cooked meat to make it a complete dinner.”

Ingredients Nutrition


  1. Prepare rice according to package directions. Keep warm.
  2. Heat oil in a large skillet over medium-high heat. Add cashews and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
  3. Add frozen vegetables to skillet, and cook, stirring constantly, 6-9 minutes or until tender.
  4. Combine cornstarch and next 3 ingredients in a small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews and serve immediately over rice.

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