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–+ servings
Veggie Rice Stir Fry

Discover the perfect Veggie Rice Stir Fry recipe for quick, healthy, and delicious meals anytime Use any veggies and rice for a tasty dish
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups cooked rice (brown or white)
  • 1 cup bell peppers (any color)
  • 2 cups broccoli florets (fresh or frozen)
  • 1 cup carrots (julienned or shredded thin)
  • 1 cup snap peas or snow peas
  • 1 cup mushrooms (button, cremini, or shiitake)
  • 3 cloves garlic (minced fine)
  • 1 tablespoon fresh ginger (grated or minced)
  • 3 tablespoons soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil for cooking

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Heat a skillet or wok over medium-high heat until very hot.
  2. Add 2 tablespoons of vegetable oil and swirl to coat the pan.
  3. Add carrots and let them sizzle for about two minutes without stirring constantly.
  4. Add broccoli and stir; cook for another two minutes.
  5. Toss in bell peppers and snap peas; cook for an additional one to two minutes.
  6. Add a tablespoon of water and cover for 90 seconds to steam the vegetables.
  7. Push the vegetables to one side of the pan, add more oil, and scramble the eggs on the other side.
  8. Once eggs are mostly cooked, mix them in with the vegetables.
  9. Add the cold cooked rice and break up clumps with a spatula.
  10. Press the rice down into the hot pan and let it cook without stirring for about 45 seconds to crisp.
  11. Flip sections of rice and press down; repeat a few times.
  12. Drizzle soy sauce, garlic, and ginger over the rice; toss everything together.
  13. Cook for two to three minutes until rice is slightly golden.
  14. Drizzle sesame oil around the edges of the pan and mix through.
  15. Serve garnished with green onions.

Nutrition

Calories: 230kcalCarbohydrates: 39gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 480mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 300IUVitamin C: 40mgCalcium: 30mgIron: 1.5mg

Notes

Feel free to customize the vegetable mix to include whatever you have on hand. This recipe is excellent for meal prep, keeping well in the refrigerator for up to 4 days. To avoid sogginess, ensure not to overcrowd the pan and always use cold, leftover rice. If you're preparing it ahead of time, let the rice cool quickly before refrigeration. Add a splash of rice vinegar at the end for added brightness and flavor contrast.
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