Mediterranean Stir Fry (Golden Turmeric Vegetable Skillet)
Servings: 4 people
- 1½ cups (250 g) cooked basmati rice or ½ cup / 100 g uncooked rice to be cooked in water or broth
- 3 green onions white and light green parts only chopped — set tops aside
- 2 medium carrots grated
- 1 medium zucchini diced
- 1 red bell pepper diced
- 2 cups frozen peas
- ½ cup (70 g) olives drained from the oil — Kalamata or Taggiasche are best
Golden Stir Fry Sauce
- 2 tablespoons extra virgin olive oil + a drizzle to sauté the veggies
- 1 teaspoon turmeric
- 1 teaspoon dried oregano
- 4 tablespoons vegetable broth or chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- 2 cloves garlic grated
- ½ teaspoon salt or more to taste + black pepper
- Prep Everything: Chop 3 green onions (white and green parts separated), grate 2 medium carrots, and dice 1 medium zucchini and 1 red bell pepper. Measure 2 cups frozen peas, ½ cup olives, and 1½ cups cooked basmati rice.In a small bowl, whisk together 2 tablespoons extra virgin olive oil, 1 teaspoon turmeric, 1 teaspoon dried oregano, 4 tablespoons vegetable broth, 2 tablespoons lemon juice, 1 tablespoon mustard, 2 cloves garlic (grated), ½ teaspoon salt, and pepper. Set the sauce aside.
- Start Cooking the Veggies: Heat a little olive oil in a large skillet over medium heat. Add the green onion whites, carrots, and red bell pepper. Cook 4–5 minutes, until they soften.
- Add Remaining Veggies: Stir in the zucchini and peas. Add a small pinch of salt and pepper. Cook on medium-high for 3–4 minutes, keeping the veggies bright and slightly crisp.
- Add Rice and Sauce: Add the cooked rice and olives. Pour in the sauce and cook 2–3 minutes, stirring often, until everything is hot and lightly coated.Tip: Want crispy rice? After mixing the rice and sauce, turn the heat to high and let it sizzle for 1–2 minutes without stirring to create golden, caramelized bits.
- Finish and Serve: Serve warm topped with the green onion tops. Add optional protein like a fried egg, shrimp, or rotisserie chicken. A spoonful of Greek yogurt thinned with lemon adds a creamy finish. Leftovers keep well for meal prep.
Substitutions
- Olive oil → Extra-virgin for best flavor; substitute avocado oil or light olive oil.
- Turmeric → Swap with smoked paprika for a different Mediterranean vibe.
- Dried oregano → Use Italian seasoning or thyme.
- Vegetable broth → Substitute chicken broth for more richness.
- Lemon juice → Use white wine vinegar or a splash of red wine vinegar.
- Mustard → Dijon or whole-grain both work.
- Garlic → Fresh or jarred; use garlic powder in a pinch.
- Green onions → Substitute shallots or the white part of a leek.
- Carrots → Swap with grated sweet potato, diced parsnips, or butternut squash.
- Zucchini → Use yellow squash or diced eggplant.
- Red bell pepper → Substitute orange or yellow peppers, or roasted peppers.
- Frozen peas → Use edamame, green beans, or chopped broccoli.
- Olives → Swap with capers, sun-dried tomatoes, or marinated artichokes.
- Cooked rice → Try quinoa, couscous, farro, or leftover brown rice.
- Prep first. Stir-fries move fast, so chop the veggies and mix the sauce before you turn on the heat.
- Use high heat for the second sauté. Keeps zucchini, carrots, and peas tender-crisp — not mushy.
- Want crispy rice? After adding rice and sauce, crank the heat to high and let it sizzle 1–2 minutes without stirring for golden, caramelized bits.
- Use a large skillet. Gives veggies room to sauté instead of steam.
- Taste the lemon. A small extra squeeze at the end brightens the whole dish, especially with turmeric.
- Use leftover rice. Day-old rice stays firm and mixes in beautifully.
- Add your protein. Eggs, chickpeas, shrimp, or rotisserie chicken all work without overpowering the veggies.
- Finish fresh. Add herbs or scallion tops for a clean, bright finish.
- Thin the lemon yogurt drizzle. Slightly runny sauce gives the prettiest look and best coverage.
- Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze them for up to 3 months.
