Save A vibrant, flavorful bowl featuring golden, crispy rice tossed with colorful sautéed vegetables and savory seasonings. Perfect for a light yet satisfying supper.
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)
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.
Save 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
Save 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.