Quick stir-fried rice with colorful vegetables, aromatic seasonings, and Asian-inspired flavors ready in 30 minutes.
# What You Need:
→ Rice
01 - 3 cups cooked jasmine or long-grain rice, preferably day-old and chilled
→ Vegetables
02 - 1 cup diced carrots
03 - 1 cup diced bell pepper
04 - 1 cup thawed frozen peas
05 - 1 cup small broccoli florets
06 - ½ cup sweet corn kernels
07 - ½ cup chopped green beans
08 - 3 green onions, sliced, reserve some for garnish
09 - 2 cloves garlic, minced
10 - 1-inch piece fresh ginger, minced
→ Sauces & Seasonings
11 - 3 tablespoons soy sauce (use tamari for gluten-free)
12 - 1 tablespoon sesame oil
13 - 1 tablespoon vegetable oil (canola or sunflower)
14 - 1 teaspoon toasted sesame seeds (optional)
15 - ½ teaspoon white or black pepper
16 - Salt, to taste
# Directions:
01 - Warm the vegetable oil in a large wok or deep skillet over medium-high heat.
02 - Add minced garlic and ginger; cook for 30 seconds until fragrant.
03 - Add diced carrots, bell pepper, broccoli florets, chopped green beans, and sweet corn. Stir-fry for 3 to 4 minutes until vegetables are tender but retain crispness.
04 - Stir in thawed peas and most of the sliced green onions. Cook for 1 minute more.
05 - Raise heat to high and add the cold cooked rice. Break up any clumps and stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce and sesame oil over the rice, sprinkle with pepper, and toss thoroughly to combine.
07 - Taste and adjust seasoning with salt or additional soy sauce as needed. Remove from heat and garnish with reserved green onions and sesame seeds if desired. Serve immediately.
