Save A vibrant, flavorful bowl featuring golden, crispy rice tossed with colorful sautéed vegetables and savory seasonings. Perfect for a light yet satisfying supper.
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Ingredients
- Rice: 3 cups cooked jasmine rice (preferably day-old, chilled)
- Vegetables: 1 cup carrots, diced, 1 cup bell pepper, diced (red or yellow), 1 cup broccoli florets, chopped small, 1 cup sugar snap peas, sliced, 3 green onions, thinly sliced, 2 cloves garlic, minced, 1 tablespoon fresh ginger, grated
- Sauce & Seasoning: 2 tablespoons soy sauce (use tamari for gluten-free), 1 tablespoon toasted sesame oil, 1 tablespoon vegetable oil (for frying), 1 teaspoon rice vinegar, ½ teaspoon chili flakes (optional)
- Garnish: 2 tablespoons toasted sesame seeds, ¼ cup fresh cilantro, chopped, Lime wedges (optional)
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Instructions
- Step 1:
- Heat the vegetable oil in a large, nonstick skillet or wok over medium-high heat.
- Step 2:
- Add the carrots and broccoli stir-fry for 2 minutes until they begin to soften.
- Step 3:
- Add the bell pepper, sugar snap peas, garlic, and ginger. Continue stir-frying for 2–3 minutes, until fragrant and just tender.
- Step 4:
- Push the vegetables to the side. Add the chilled rice to the pan, spreading it in an even layer. Increase heat to high and let the rice cook undisturbed for 2 minutes to crisp the bottom.
- Step 5:
- Stir the rice with the vegetables, drizzle in the sesame oil, soy sauce, and rice vinegar. Add chili flakes if desired.
- Step 6:
- Stir-fry everything together for 2–3 minutes until the rice is heated through and slightly crispy.
- Step 7:
- Remove from heat. Stir in green onions and adjust seasoning if needed.
- Step 8:
- Divide into bowls. Sprinkle with toasted sesame seeds, fresh cilantro, and serve with lime wedges.
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Required Tools
Large nonstick skillet or wok, Spatula, Chefs knife, Cutting board
Allergen Information
Contains soy (soy sauce). Use gluten-free tamari if needed. Sesame (sesame oil, sesame seeds). If adding optional ingredients (egg, tofu), check for additional allergens. Always double-check ingredient labels if you have allergies.
Nutritional Information
Calories: 280. Total Fat: 6 g. Carbohydrates: 50 g. Protein: 6 g
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Recipe FAQs
- → What is the best type of rice to use?
Day-old chilled jasmine rice works best as it is drier and crisps nicely without clumping.
- → Can I make this dish gluten-free?
Yes, substitute regular soy sauce with gluten-free tamari to keep it safe for gluten-sensitive diets.
- → How do I achieve crispy rice texture?
Let the rice cook undisturbed in a hot skillet for a couple of minutes before stirring to form a crisp bottom layer.
- → What vegetables can I add or swap?
Feel free to include zucchini, mushrooms, baby corn, or any other favorites to customize the flavors.
- → What are good protein additions?
Sautéed tofu, scrambled eggs, or edamame can be added to boost the protein without altering the dish’s vibrant profile.
