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388-Simple Veggie Stir Fry w Basmati Rice

Course: entree
Cuisine: Indian/Asian
Author: Chef Keith Snow


  • 2 tbs EVOO
  • 1 cup minced onion
  • 4-5 garlic cloves minced
  • 1 c red bell pepper sliced
  • 3 cups chopped Tuscan kale
  • 2.5 cups cooked Basmati rice
  • salt and pepper to taste
  • 1 tbs plant-based butter


  • In a wok or dutch oven over medium heat add oil, then add vegetables, salt, and pepper, cook 5-10 minutes, then lower heat to low, add 1/2 cup water, cover and let cook 15 minutes.
  • Remove lid, increase heat until the liquid is gone, toss in butter and rice, cook 5 minutes.