# What You Need:
→ Rice
01 - 3 cups cooked jasmine rice, chilled, preferably day-old
→ Vegetables
02 - 1 cup diced carrots
03 - 1 cup diced bell pepper, red or yellow
04 - 1 cup chopped broccoli florets
05 - 1 cup sliced sugar snap peas
06 - 3 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
→ Sauce & Seasoning
09 - 2 tablespoons soy sauce or gluten-free tamari
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon vegetable oil for frying
12 - 1 teaspoon rice vinegar
13 - ½ teaspoon chili flakes, optional
→ Garnish
14 - 2 tablespoons toasted sesame seeds
15 - ¼ cup fresh cilantro, chopped
16 - Lime wedges, optional
# How-To Steps:
01 - Warm vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Stir-fry diced carrots and chopped broccoli florets for 2 minutes until they begin to soften.
03 - Incorporate diced bell pepper, sugar snap peas, minced garlic, and grated ginger; continue stir-frying for 2 to 3 minutes until fragrant and just tender.
04 - Push vegetables aside; spread chilled jasmine rice in an even layer. Increase heat to high and cook undisturbed for 2 minutes to achieve a crispy bottom layer.
05 - Stir rice and vegetables together, then drizzle in toasted sesame oil, soy sauce, and rice vinegar. Add chili flakes if desired.
06 - Cook everything together for an additional 2 to 3 minutes until rice is heated through and slightly crispy.
07 - Remove from heat and stir in thinly sliced green onions; adjust seasoning as needed.
08 - Portion into bowls; garnish with toasted sesame seeds, fresh cilantro, and lime wedges if desired.
