Stir-fry Vegetables with Rice and Fish

Stir-fry Vegetables With Rice And Fish Recipe

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Irana Grenier


I had a couple of tilapia fillets in the freezer and found some vegies in the frig. I love cooking stir-fry because you can make your own sauces and whatever fresh vegies you have in the frig. This is a great summer stir-fry because it is light. My roommate loved it!


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30 Min
30 Min



  • 1/4 tsp
    each of garlic powder and ground ginger
  • 2 tsp
    soy sauce, low sodium
  • 2 tsp
    canola oil or 1 tsp sesame oil and 1 tsp canola
  • 2 medium
    tilapia fillets
  • ·

  • 1 c
    frozen broccoli florets
  • 2 stalk(s)
    celery, cut diagonally
  • 3 clove
    garlic, minced
  • 6
    mini bell peppers, deseeded and chopped in large pieces
  • RICE:

  • 2 c
  • 2 tsp
    chicken bouillon granules or 2 cubes
  • 1 c
    white rice
  • SAUCE:

  • 2 tsp
    chicken bouillon granules or 2 cubes
  • 2 tsp
    rice vinegar or nakano roasted garlic rice vinegar
  • 2 Tbsp
  • 2 Tbsp
    soy sauce, low sodium
  • 2 c

How to Make Stir-fry Vegetables with Rice and Fish


  1. In a small, long container, combine garlic powder, ginger, soy sauce and oil. Dip both sides of fish fillets in mixture. Pat some cornstarch on both sides, covering fish; cover container and refrigerate for 30 minutes.
  2. In a med-sized pan, bring water and chicken bouillon to a boil; add rice. Bring to a boil again and cover; lower heat to a simmer. Cook for 10 minutes then check. (If there is still water, cook for another 5 min.) Remove from heat and fluff with a fork; set aside.
  3. In a 2 cup measuring cup, mix chicken bouillon, cornstarch, rice vinegar, soy sauce and water; set aside.
  4. Heat 2 tsp canola oil or canola and sesame oil in a large skillet or wok. Cook fish for about 2 minutes, turning a couple of times, until it flakes with a fork. Remove to a plate and cut up into bite-sized pieces.
  5. Cook vegetables on med-high heat adding more canola oil if needed. Cook until broccoli is a bright green.
  6. Stir sauce in measuring cup then pour into skillet with vegetables, stirring constantly until thickened.
  7. Stir in rice and fish. Continue cooking until heated through.

Printable Recipe Card

About Stir-fry Vegetables with Rice and Fish

Course/Dish: Fish
Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Low Sodium Low Carb
Other Tags: Quick & Easy Healthy
Hashtag: #stir-fry

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