Save Pin A vibrant, flavorful bowl featuring golden, crispy rice tossed with colorful sautéed vegetables and savory seasonings. Perfect for a light yet satisfying supper.
This recipe mixes crispy rice with fresh vegetables for a delightful meal I enjoy prepping any night of the week.
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 to 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 to 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 Pin This is a family favorite that always brings us together for a cozy meal around the table.
Notes
For gluten-free, ensure all sauces are gluten-free certified. Pairs well with chilled jasmine tea or a crisp Riesling.
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.
Save Pin 
This easy recipe delivers vibrant flavors with minimal effort ideal for weeknight dinners.
Recipe FAQs
- → What type of rice works best for this dish?
Day-old cooked jasmine rice is ideal as it’s drier and crisps up better during stir-frying, helping create a desirable golden texture.
- → Can I add protein to this dish?
Yes, sautéed tofu, scrambled eggs, or edamame can be added for extra protein and texture variety.
- → How can I achieve the crispy texture on the rice?
Spread the chilled rice evenly in the hot pan and let it cook undisturbed for a few minutes to form a crispy layer before stirring.
- → Can I substitute vegetables in this bowl?
Absolutely, feel free to swap or add zucchini, mushrooms, baby corn, or other vegetables to suit your taste.
- → What kind of oils are used for stir-frying?
Vegetable oil is used for frying the vegetables and rice, while toasted sesame oil adds a nutty flavor at the end.
- → Is this suitable for gluten-free diets?
Using gluten-free tamari instead of regular soy sauce ensures the dish is gluten-free compliant.