Squashed Stir Fried Brown Rice

Squashed Stir Fried Brown Rice
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 124.2
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 726.7 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.9 g

View full nutritional breakdown of Squashed Stir Fried Brown Rice calories by ingredient
Submitted by:


If you love veggies, happen to be vegetarian or vegan you'll love this recipe. It's filled with fiber and love.
If you love veggies, happen to be vegetarian or vegan you'll love this recipe. It's filled with fiber and love.

Number of Servings: 10


    3.5 cup Brown Rice, long grain
    2 cup, sliced Zucchini
    2 cup, sliced Summer Squash
    176 grams Baby Carrots, raw (this was a small bag of the carrots)
    124 grams Sweet Corn, Fresh (one small package)
    1 cup, chopped Broccoli, cooked
    1 medium (2-1/2" dia) Onion
    4 cloves Garlic
    3 Tbsp Paprika
    3 tsp Salt
    1 Tbsp Pepper, black
    1/2 cup Peppers, sweet, red, raw, sliced,
    1/2 cup Green Peppers (bell peppers), chopped
    1 Tbsp Olive Oil

    (**NOTE** I used Borel's Cajun Zing without salt spice for this recipe. You can find it online at www.borelscajunzing.com She has AWESOME spices on her site. Check them out!)


Please note the cooking time actually varies because I cooked the vegetables, the rice and the actual meal seperately.
Vegetable cooking time: 30-45 minutes
Rice: 20-30 minutes (depends on your package)
Meal: 30 minutes

Cook the rice according to your brown rice packaging.
Slice and chop all vegetables to your liking.

Cook the carrots, broccoli, corn to the consistancy you like them, mine were still a bit firm.

When ready to make the meal:
Pour 1 tablespoon of olive oil in a wok, add spices, put in chopped onions and crushed and chopped garlic. Saute for about five minutes. Add bell peppers and red peppers to saute, cook for about three minutes. Then add squash and zucchini cook for at least 15 minutes (cook to your liking). Next add the cooked vegetable and rice. Stir together until you're happy with the mixture.

Serve in 1 cup servings and enjoy. It's enough to make ahead and freeze for lunches during the week.

Number of Servings: 10

Recipe submitted by SparkPeople user NIKONLADY.

Rate This Recipe