# 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 small 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 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)
# Directions:
01 - Warm vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add carrots and broccoli, stir-frying for 2 minutes until they begin to soften.
03 - Incorporate bell pepper, sugar snap peas, garlic, and ginger; stir-fry for 2 to 3 minutes until fragrant and tender-crisp.
04 - Push vegetables aside, add chilled rice in an even layer, increase heat to high, and let it cook undisturbed for 2 minutes to achieve a crispy bottom layer.
05 - Mix rice with vegetables, drizzle in sesame oil, soy sauce, and rice vinegar; add chili flakes if desired.
06 - Stir-fry the mixture for 2 to 3 minutes until heated through and slightly crispy.
07 - Remove from heat; stir in green onions and adjust seasoning as needed.
08 - Divide into bowls, sprinkle with toasted sesame seeds and cilantro, serve with lime wedges if using.
