Pin It 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 has become a staple in my household for busy weeknights thanks to its balance of taste and convenience
Ingredients
- Rice: 3 cups cooked jasmine rice (preferably day-old, chilled)
- Vegetables: 1 cup carrots, diced
- Vegetables: 1 cup bell pepper, diced (red or yellow)
- Vegetables: 1 cup broccoli florets, chopped small
- Vegetables: 1 cup sugar snap peas, sliced
- Vegetables: 3 green onions, thinly sliced
- Vegetables: 2 cloves garlic, minced
- Vegetables: 1 tablespoon fresh ginger, grated
- Sauce & Seasoning: 2 tablespoons soy sauce (use tamari for gluten-free)
- Sauce & Seasoning: 1 tablespoon toasted sesame oil
- Sauce & Seasoning: 1 tablespoon vegetable oil (for frying)
- Sauce & Seasoning: 1 teaspoon rice vinegar
- Sauce & Seasoning: ½ teaspoon chili flakes (optional)
- Garnish: 2 tablespoons toasted sesame seeds
- Garnish: ¼ cup fresh cilantro, chopped
- Garnish: 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.
Pin It This dish always brings my family together with smiles and satisfied appetites
Serving Suggestions
Pair this fried rice with a fresh cucumber salad or steamed dumplings for a complete meal
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness
Variations
Try adding scrambled eggs, tofu, or shrimp for added protein and flavor variations
Pin It Enjoy this dish hot for the best texture and flavor every time
Your Questions Answered
- → How do I achieve crispy rice?
Use day-old, chilled jasmine rice and let it cook undisturbed in hot oil to form a golden crust before stirring.
- → Can I add protein to this dish?
Yes, incorporate sautéed tofu, scrambled eggs, or edamame alongside the vegetables for added protein.
- → What vegetables work best here?
Carrots, bell peppers, broccoli, sugar snap peas, and green onions provide great color and texture, but zucchini or mushrooms can be added too.
- → How can I make it gluten-free?
Use gluten-free tamari instead of regular soy sauce and ensure all other sauces are certified gluten-free.
- → What tools are needed to prepare this bowl?
A large nonstick skillet or wok, spatula, chef's knife, and cutting board are essential for cooking and prep.