# 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 red or yellow bell pepper
04 - 1 cup chopped small broccoli florets
05 - 1 cup sliced sugar snap peas
06 - 3 thinly sliced green onions
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh grated ginger
→ Sauce & Seasoning
09 - 2 tablespoons soy sauce (use gluten-free tamari if needed)
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 chopped fresh cilantro
16 - Lime wedges (optional)
# How to Make It:
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 they begin to soften.
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.
04 - Push vegetables aside, add chilled jasmine rice spreading evenly; cook undisturbed over high heat for 2 minutes to achieve a crispy bottom layer.
05 - Stir rice with vegetables; add toasted sesame oil, soy sauce, rice vinegar, and optional chili flakes.
06 - Continue stir-frying all ingredients together for 2 to 3 minutes until heated through and slightly crispy.
07 - Remove from heat; stir in thinly sliced green onions and adjust seasoning if needed. Divide into bowls and garnish with toasted sesame seeds, fresh cilantro, and lime wedges if desired.
