Save to Pinterest A vibrant, flavorful bowl featuring golden, crispy rice tossed with colorful sautéed vegetables and savory seasonings. Perfect for a light yet satisfying supper.
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 to Pinterest Required Tools
Large nonstick skillet or wok, Spatula, Chefs knife, Cutting board
Allergen Information
Contains soy (soy sauce). Use gluten free tamari if needed. Sesame (sesame oil, sesame seeds). If adding optional ingredients (egg, tofu), check for additional allergens. Always double check ingredient labels if you have allergies.
Nutritional Information
Calories: 280, Total Fat: 6 g, Carbohydrates: 50 g, Protein: 6 g
Save to Pinterest 
Enjoy your crispy vegetable fried rice bowls as a wholesome and flavorful meal any day of the week.
Recipe FAQs
- → What type of rice works best for this dish?
Day-old jasmine rice that has been chilled is ideal, as it helps achieve a crispy texture without becoming mushy.
- → How can I add protein to this bowl?
Sautéed tofu, scrambled eggs, or edamame are great options to boost protein while maintaining flavor.
- → Can I adjust the spice level?
Yes, adding or omitting chili flakes allows you to control the heat according to your preference.
- → What cooking equipment is recommended?
A large nonstick skillet or wok is best for stir-frying the vegetables and crisping the rice evenly.
- → Are there gluten-free options for the seasoning?
Using tamari instead of regular soy sauce ensures the dish remains gluten-free without sacrificing flavor.