A healthy and colorful stir fry featuring a variety of vegetables served over rice, perfect for a quick meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir Fry
Cuisine:Asian
Diet:Vegetarian
Ingredients
Scale
2 cups cooked white rice
1 tablespoon vegetable oil
1 cup broccoli florets
1 cup bell peppers, sliced (any color)
1 cup snap peas
1 cup carrots, julienned
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
Salt and pepper to taste
2 green onions, sliced (for garnish)
Sesame seeds (for garnish, optional)
Instructions
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the broccoli, bell peppers, snap peas, and carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, and sugar. Pour this sauce over the vegetables and stir well to combine.
Add the cooked rice to the skillet, mixing everything together until the rice is heated through and coated with the sauce. Season with salt and pepper to taste.
Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve immediately.
Notes
For added protein, consider adding cooked chicken, shrimp, or tofu to the stir fry.
Experiment with different vegetables like zucchini, mushrooms, or baby corn for variety.