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–+ servings
Vegetable Stir Fry with Rice

Discover a delicious and healthy Vegetable Stir Fry with Rice packed with colorful veggies and perfect for quick weeknight dinners SEO optimized meta description
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup uncooked jasmine rice
  • 2 tablespoons avocado oil or refined peanut oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup broccoli florets
  • 1 cup carrots, thinly sliced
  • 1 cup bell peppers, thinly sliced
  • 1 cup snap peas or snow peas
  • 1 cup mushrooms, sliced
  • 1 cup zucchini, cut into half moons
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with water

Equipment

  • Wok or large skillet
  • Cooking spoon or spatula
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Cook jasmine rice according to package directions; rinse the rice until the water runs clear.
  2. Heat a wok or large skillet until it is very hot.
  3. Add the oil and swirl to coat the surface.
  4. Add minced garlic and ginger; stir for about 30 seconds to avoid burning.
  5. Add broccoli and carrots; stir-fry for about 2 minutes until they begin to soften.
  6. Add bell peppers, mushrooms, and snap peas; cook for another 1-2 minutes, stirring frequently.
  7. Finally, add zucchini; stir-fry for 30 seconds to 1 minute until bright and crisp.
  8. Push the vegetables to the side and add the sauce mixture to the center of the wok; let it bubble for a few seconds.
  9. Toss everything to coat in the sauce evenly.
  10. Serve the vegetable stir fry over bowls of cooked jasmine rice; garnish with sesame seeds and green onions.

Nutrition

Calories: 300kcalCarbohydrates: 52gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize your vegetable mix based on seasonal availability or personal preferences. Just ensure they have varying textures and cooking times for the best results. Day-old rice works well for fried rice variations, but fresh rice is great for serving alongside stir fry. Don't overcrowd the wok; cook in batches if necessary to maintain high heat and avoid steaming the vegetables. Garnishing with sliced green onions and a squeeze of lime juice will add extra freshness to your dish!
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