---
title: Summer Stir-Fry
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/summer-stir-fry-53da872aff604d10ab8b4568
servings: 2
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens: []
tags: []
rating: 3.5
rating_count: 108
source_chef: "Recipe Development Team"
review_highlights: []
nutrition:
  calories: 520
  protein: 9
  fat: 16
  carbohydrates: 84
  fiber: 11
image: "https://images.recipes.furrysalamander.com/Chinese%20Recipes/summer-stir-fry.avif"
---
Bring a #large pot{} of salted water to a boil. Add the @brown rice{¾%cup} and cook for ~{20%minutes}, boiling as you would pasta. Once cooked, drain thoroughly and transfer to a #baking sheet{} to cool.

Slice the @scallions{2%unit}, keeping the green and white parts separate. Mince the scallion whites, @garlic{2%clove}, and @ginger{1%thumb}. Halve the @grape tomatoes{10%unit}. Halve the @yellow squash{1%unit} and @Chinese eggplant{1%unit} lengthwise and then cut into half moons. Juice the @lemon{1%unit}. Thinly slice the @basil{½%ounce}.

In a #bowl{}, combine the scallion whites, ginger, garlic, lemon juice, @soy sauce{2%tbsp}, @sesame seeds{1%tbsp}, and @vegetable oil{2%tbsp}.

Heat 1 tablespoon oil in a #large non-stick pan{} over medium-high heat. Add the squash and eggplant and cook, tossing, for about ~{6%minutes}, until cooked through and lightly golden brown. Add the tomatoes and half the sauce and toss to combine. Taste and season with @salt{} and @black pepper{}. Set aside.

In the same pan, add the rice and let it crisp up for a couple of seconds, ~{2%seconds}. Toss to combine.

Plate the toasted rice with the vegetables on top. Drizzle with the remaining sauce and sprinkle with scallion greens and basil.