Multicultural Veggie Stir-Fry with Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A colorful stir-fry combining Asian, Mediterranean, and Latin American vegetables, served over fluffy rice for a globally inspired meal. This global fusion-inspired slow cooker (vegetarian) ready in about 45 minutes pairs brown rice, head, cut into florets broccoli, medium, sliced bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups brown rice
• 1 head, cut into florets broccoli
• 2 medium, sliced bell peppers
• 1 medium, julienned carrots
• 1 medium, sliced zucchini
• 4 cups, chopped spinach
• 3 tbsp soy sauce
• 0.5 tsp, grated ginger
• 1 tsp, minced garlic
• 2 tbsp olive oil
• 0.5 cup coconut milk
• 0.25 cup, chopped cilantro

Instructions

1. Step 1: In a pot, combine 1.5 cups brown rice with 2.5 cups water and 0.25 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and water is absorbed.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add 1 tsp minced garlic and 0.5 tsp grated ginger, sauté for 30 seconds until fragrant. Add 1 head broccoli florets, 2 medium sliced bell peppers, and 1 medium julienned carrot. Cook for 5 minutes until vegetables begin to soften.
3. Step 3: Stir in 1 medium sliced zucchini and 4 cups chopped spinach. Cook for 3 minutes until wilted. Pour in 3 tbsp soy sauce and 0.5 cup coconut milk, stirring to coat. Cook for 2 minutes until sauce thickens and coats the back of a spoon. Fold in 0.25 cup chopped cilantro and serve over cooked rice.