Sharon Palmer RD

Published on October 4, 2025

Easy Mung Bean Stir Fry with Brown Rice (Vegan + Gluten-Free)

Looking for a quick and wholesome dinner that’s packed with plant-based protein and fiber? This easy mung bean stir fry with brown rice is a flavorful, one-skillet meal that’s not only vegan and gluten-free, but also made with real, whole ingredients. It’s a perfect go-to for busy weeknights when you want something hearty, healthy, and satisfying without spending hours in the kitchen. Plus, mung beans cook quickly and pair perfectly with the nutty taste of brown rice and savory stir-fry veggies.

What are mung beans? Mung beans are small green pulses commonly used in Asian cuisine, known for their mild flavor and quick cooking time. They’re packed with plant-based protein, fiber, and essential nutrients, making them a great addition to healthy meals. Crunchy, tender mung beans form the foundation of this flavorful, healthy, satisfying stir-fry meal.

Just get your heart-healthy brown rice cooking, then start making your mung bean vegetable stir-fry. Let those mung beans slowly simmer in vegetable broth, then stir-fry with onions, garlic, ginger, chili peppers, bell pepper, carrots, Chinese broccoli, and mushrooms. Create a flavorful sauce to stir into the stir-fry, then let it bubble into a wonderful colorful, fragrant rich mixture. Scoop up a serving of brown rice, and top with your mung bean vegetable stir-fry, and voila! You’ve got an amazing, light, healthy meal on the table, which will keep you satisfied for hours! This recipe makes 6 meals, so use it for meal preparation to make 6 individual meal bowls, ready to pop in the microwave—or for a family dinner with leftovers to enjoy over the next few days.

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Easy Mung Bean Stir Fry with Brown Rice

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Author: The Plant-Powered Dietitian
Total Time: 40 minutes
Yield: 6 servings 1x

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Description

This one-skillet mung bean stir fry with brown rice is a healthy, vegan, and gluten-free meal made with real, whole ingredients. Quick, hearty, and nourishing!

Ingredients

Scale

Brown Rice:

1 ½ cups medium grown brown rice
3 cups water

Mung Bean Vegetable Stir-Fry:

1 cup mung beans, uncooked
3 cups vegetable broth
1 tablespoon sesame oil
1 large onion, sliced
3 garlic cloves, minced
1-inch ginger, peeled, finely shredded
2 small fresh or dried chili peppers
1 small bell pepper, sliced
2 medium carrots (about 3 ounces each), sliced
1 bunch (about 7 ounces) Chinese broccoli (or any type of broccoli), trimmed
4 ounces mushrooms, sliced

Sauce:

1 cup water
1 large fresh orange, juiced (about 1/3 cup)
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons corn starch

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Instructions

Place water and rice in a small pot or rice cooker/Instant Pot, cover, and cook until tender (about 40 minutes).
Meanwhile, cook mung bean vegetable stir-fry.
Place mung beans and vegetable broth in a large sauté pan, skillet, or wok, cover with a lid, and heat over medium setting. Cook, stirring frequently, for about 25 minutes. There should be small amount of liquid left in the pan, and do not drain it.
Add sesame oil, onion, garlic, ginger, and peppers to the pan with mung beans, and stir-fry for about 4 minutes. If mixture becomes dry and sticks to the pan, add a few tablespoons of water as needed.
Add bell pepper, carrots, and broccoli, and cook for about 8 minutes, stirring frequently. If mixture becomes dry and sticks to the pan, add a few tablespoons of water as needed.
Add mushrooms and cook for an additional 2 minutes.
Make the sauce by mixing together water, orange juice, soy sauce, rice vinegar, and cornstarch with a whisk until smooth.
Add the sauce to the pan or wok with mung beans and vegetables. Stir for about 2-3 minutes, until mixture is thickened and bubbly.
Makes 6 servings. Serve 1 ¼ cups mung bean vegetable mixture with ½ cup cooked brown rice.

Prep Time: 12 minutes
Cook Time: 40 minutes