# What You'll Need:
→ Rice
01 - 3 cups cooked jasmine rice, preferably day-old and chilled
→ 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 grated fresh ginger
→ Sauce & Seasoning
09 - 2 tablespoons soy sauce (use tamari for gluten-free)
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 - Add diced carrots and chopped broccoli florets; stir-fry for 2 minutes until slightly softened.
03 - Incorporate diced bell pepper, sliced sugar snap peas, minced garlic, and grated ginger. Stir-fry for 2 to 3 minutes until fragrant and tender-crisp.
04 - Push vegetables to one side of the pan. Spread chilled rice evenly in the cleared space. Increase heat to high and let rice cook undisturbed for 2 minutes to crisp the bottom layer.
05 - Mix rice and vegetables together. Drizzle in toasted sesame oil, soy sauce, and rice vinegar; sprinkle chili flakes if desired.
06 - Continue stir-frying for 2 to 3 minutes until rice is heated through and slightly crispy.
07 - Remove from heat, fold in sliced green onions, and adjust seasoning to taste.
08 - Divide into bowls and top with toasted sesame seeds, chopped fresh cilantro, and lime wedges if desired.
