Healthy Rice and Vegetable Stir-Fry

There is no better way to use up leftovers in the fridge than with a healthy rice and vegetable stir-fry!

This rice and vegetable stir-fry is really quick and easy to make, perfect for a student weeknight dinner. Simply put on your rice to boil whilst prepping and then frying some delicious vegetables whilst you are waiting.

It´s the perfect way to use up any leftover vegetables in the fridge, and you are free to use whichever ones you like! This week my leftovers consisted of onions, a yellow ad red pepper, courgette, and some sugar snap peas!

You can keep this rice and vegetable stir-fry veggie, but I also sometimes like adding some diced chicken breast or meatballs to it.

Rice – A Student Cooking Basic

Rice is an absolute staple when it comes to student cooking but can be a bit tricky to cook sometimes. Make sure to check out my Student Cooking Basics Post on How To Cook Rice for more tips and tricks! For other cooking basics, why not also give the posts on How To Cook Pasta (Properly) and How To Make A Béchamel (White) Sauce a read?!

Include this rice and vegetable stir-fry in your weekly meal prep!

This rice and vegetable stir-fry is also great for meal-prepping, as you can make double the portion and eat the rest the following day for lunch or dinner. Store in a Tupperware in the fridge overnight and quickly reheat it in the microwave for a speedy meal the next day! It can be kept in the fridge for two days at a push, but I would really recommend eating it the next day.

If you are looking for some more easy student cooking recipes, then why not try this vegetarian Pasta Tricolore recipe, Vegan Mixed Bean Chilli, Easy Student Lasagne or try making an Avocado, Red Pepper and Chicken Wrap?

Healthy Rice and Vegetable Stir-Fry

Recipe

Ingredients (serves 2, easily halved or doubled):

• 150g rice (I use brown, but you can use whichever one you like)
• 1 vegetable stock cube
• 1 tbsp olive oil
• 1 large onion, diced
• 1 yellow and 1 red pepper, roughly chopped
• 1 courgette, sliced and quartered
• 150g sugar snap peas

Method:

1. Bring a medium pot of water to the boil. Add the stock cube and stir until it has dissolved.
2. Cook your rice according to packet instructions. According to the type, it will probably take 15-25 minutes (click here for more tips on cooking rice).
3. In the meantime, heat the olive oil in a frying pan over medium heat. Add the diced onions and leave to cook gently for about 5 minutes, until they start to become soft and translucent.
4. Add in the sliced pepper and courgette and fry for a further 5 minutes.
5. Just before the end of the cooking, add in the sugar snap peas. You don´t want to cook them for too long so that they stay crunchy.
6. Once cooked, drain the rice and mix it in with the cooked vegetables. Stir until well mixed and enjoy!