Stir-Fried Vegetables with Rice Recipe
A simple vegan stir fry paired with fluffy rice, combining vibrant vegetables, savory sauce, and wholesome grains for a nourishing, weeknight-friendly meal.
Ingredients
- 2 tbsp sesame oil
- 3 garlic cloves minced
- 1 tbsp ginger grated
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup broccoli florets
- 1 cup carrots julienned
- ½ cup snap peas
- 2 cups cooked rice jasmine or basmati
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp chili flakes optional
- 2 green onions chopped
- 1 tsp sesame seeds
Instructions
- Heat sesame oil in wok on medium-high. Add garlic and ginger, sauté 2 minutes until fragrant.
- Add bell pepper, zucchini, broccoli, carrots, and snap peas. Stir fry 7 minutes until tender-crisp.
- Stir soy sauce, rice vinegar, maple syrup, and chili flakes together. Pour sauce over vegetables.
- Toss in cooked rice, mixing until grains absorb sauce. Cook 4 minutes.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin C: 72%
- Vitamin A: 39%
- Iron: 14%
- Potassium: 17%
- Calcium: 8%
Notes and Tips
- Use leftover rice for best texture—it fries better than freshly cooked.
- Add mushrooms for extra umami.
- Squeeze fresh lime juice before serving for brightness.
- For spice lovers, toss in sriracha with sauce.
- Swap soy sauce for tamari to make it gluten-free.