Description

A quick and colorful stir fry combining fragrant rice with a rainbow of seasonal vegetables for a satisfying weeknight meal. This versatile dish is easy to customize, budget friendly, and packed with fresh flavor.

Ingredients

Scale

2 cups cooked jasmine or basmati rice

1 cup broccoli florets

1 bell pepper, sliced

1 carrot, julienned

1 zucchini, sliced

2 cloves garlic, minced

1 tsp grated ginger

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp rice vinegar

salt and pepper to taste

1 tbsp oil for frying

optional: tofu cubes, cashews, or scrambled egg

garnish: green onions and sesame seeds

Instructions

1. Heat a wok or large skillet over high heat and add oil.

2. Add minced garlic and grated ginger, stir for 30 seconds until fragrant.

3. Add broccoli and carrots, stir fry for 2 minutes.

4. Add bell pepper and zucchini, cook for another 2 minutes until crisp-tender.

5. Push vegetables to the side and add rice, breaking up any clumps.

6. Pour in soy sauce, sesame oil, and rice vinegar, folding to coat rice and vegetables evenly.

7. Season with salt, pepper, and optional lime juice, adjust to taste.

8. Serve hot topped with green onions and sesame seeds.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: main course
Method: stir-fry
Cuisine: asian

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5
Sodium: 600
Fat: 10
Saturated Fat: 2
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 55
Fiber: 5
Protein: 8
Cholesterol: 0

Keywords: veggie rice stir fry, seasonal vegetable fast meal, veggies for stir fry, stir fried veggies recipes, seasonal vegetable recipes, eat more vegetables recipes, healthy stir fry, quick veggie meal