Description
A comforting and vibrant stir-fry featuring a medley of colorful vegetables and perfectly cooked rice, infused with the flavors of garlic, ginger, and soy sauce.
Ingredients
Scale
- 2 cups long-grain rice (or jasmine/basmati)
- 1 bell pepper, sliced
- 1 cup broccoli, chopped
- 1 cup carrots, julienned
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Optional: Protein of choice (tofu, tempeh, or chicken)
- Chopped green onions for garnish
- Sesame seeds for garnish
Instructions
- Cook rice according to package instructions, adding a dash of salt for flavor.
- Chop all vegetables into uniform pieces for even cooking.
- In a large skillet or wok, heat oil over medium-high heat and sauté garlic and ginger until fragrant.
- Add harder vegetables like carrots and broccoli, stir-frying for a few minutes.
- Add the remaining vegetables and continue to sauté until lightly tender.
- Incorporate the cooked rice and soy sauce, mixing thoroughly to heat through.
- Finish with green onions and sesame seeds, adjusting seasoning if necessary.
- Serve hot and enjoy your delicious stir-fry.
Notes
For a gluten-free version, use tamari instead of soy sauce. Feel free to substitute any seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Rice Stir-Fry, Vegetables Recipe, Easy Dinner, Healthy Meal, Vegetarian Stir-Fry
