Save 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 quickly become a staple in my weeknight dinner rotation because it's simple to prepare and tastes amazing cold or hot.
Ingredients
- Rice: 3 cups cooked jasmine rice (preferably day-old, chilled)
- Vegetables: 1 cup carrots, diced, 1 cup bell pepper, diced (red or yellow), 1 cup broccoli florets, chopped small, 1 cup sugar snap peas, sliced, 3 green onions, thinly sliced, 2 cloves garlic, minced, 1 tablespoon fresh ginger, grated
- Sauce & Seasoning: 2 tablespoons soy sauce (use tamari for gluten-free), 1 tablespoon toasted sesame oil, 1 tablespoon vegetable oil (for frying), 1 teaspoon rice vinegar, ½ teaspoon chili flakes (optional)
- Garnish: 2 tablespoons toasted sesame seeds, ¼ cup fresh cilantro, chopped, 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 2–3 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 2–3 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.
Save This dish always brings smiles to my family's faces, especially when served with chilled jasmine tea.
Notes
For gluten-free, ensure all sauces are gluten-free certified. Pairs well with a crisp Riesling.
Required Tools
Large nonstick skillet or wok, Spatula, Chef's knife, Cutting board
Allergen Information
Contains soy (soy sauce). Use gluten-free tamari if needed. Sesame (sesame oil, sesame seeds). Check for additional allergens if adding optional ingredients.
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Enjoy this colorful, versatile fried rice as a quick meal or a tasty side for your favorite Asian-inspired dishes.
Recipe FAQs
- → What type of rice works best for this dish?
Day-old jasmine rice works best as it is drier and crisps up nicely without becoming mushy.
- → Can I add protein to this vegetable bowl?
Yes, additions like sautéed tofu, scrambled egg, or edamame complement the flavors and boost protein content.
- → How do I achieve crispy rice without burning it?
Cook the rice undisturbed on high heat for about 2 minutes to form a golden crust, then stir gently with vegetables.
- → What cooking oils are recommended?
A combination of vegetable oil for frying and toasted sesame oil for finishing yields the best flavor and texture.
- → How can I make this dish gluten-free?
Use tamari instead of regular soy sauce to avoid gluten while maintaining the savory depth.