Ginger Stirfry

This is one of my favorite things to throw together. It’s one of those things that you can prep on Sunday, throw in the freezer, and then cook on Thursday.


  • 2 Cups Wild or Brown Rice
  • 2 Medium Carrots peeled and julienned
  • 3 Celery stalks, washed and diced
  • 4-5 Mushrooms, washed and diced
  • 1/2 Red Peper diced
  • 1/2 Onion, peeled and diced
  • 1/2 cup Green Beans cut up
  • 1/2 cup Broccoli
  • 1Tbsp Grated Ginger
  • 2Tbsp Low Sodium Soy Sauce
  • 1 Garlic Clove crushed


  • Start by boiling 3.5 cups of water. Once the water is boiling, add the 2 cups of rice and stir so that it does not clump together. Reduce to medium heat and cover the rice. This will take about 45-55 minutes.
  • While the rice is cooking, dice up your onion, garlic, and other veggies.
  • In a medium sauce pan with a bit of oil add the garlic and onion. (start this 40mins after you started the rice so the veggies don’t get mushy)
  • When the onion starts to appear transparent, add the carrots and mushrooms and ginger
  • When the carrots start to soften, add the broccoli and peppers.
  • Once the rice is done add it to the saucepan along with the soy sauce.
  • Mix everything together and remove from heat
  • Serve and enjoy!



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