My Very Best Anything and Everything Rice
Elevate your weeknight meals with "My Very Best Anything and Everything Rice," a customizable stir-fry-style dish that transforms pantry staples into a flavor-packed sensation. This recipe combines fluffy long-grain or basmati rice with vibrant sautéed vegetables like carrots, bell peppers, and peas, plus your choice of cooked protein—think shredded chicken, tofu, or shrimp. Infused with soy sauce and a touch of sesame oil, every bite is rich, savory, and satisfying. Quick to prep and cook in under 40 minutes, it's the ultimate versatile meal for busy days. Garnish with green onions and sesame seeds for a restaurant-worthy finish and serve as a stand-alone dish or a crowd-pleasing side. Perfect for using up leftovers, this adaptable rice recipe proves that delicious doesn’t have to be complicated!
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Recipe Information
Ingredients
- 2 cups long-grain white rice (or basmati)
- 4 cups water (or chicken/vegetable broth)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 large bell pepper, diced
- 1 cup peas (fresh or frozen)
- 2 cups cooked protein of choice (e.g., shredded chicken, tofu, shrimp)
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 stalks green onions, sliced (optional for garnish)
- 1 tablespoon sesame seeds (optional for garnish)
Instructions
Rinse the rice thoroughly under cold water until the water runs clear. Drain well and set aside.
In a medium saucepan, bring the water (or broth) to a boil. Add the rice, cover with a tight-fitting lid, and reduce the heat to low. Cook for 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.
In a large skillet or wok, heat the olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened.
Add the garlic, carrots, and bell pepper to the skillet. Cook for 4–5 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the peas and your cooked protein of choice. Cook for another 2–3 minutes until everything is heated through.
Push the vegetables and protein to one side of the skillet. Add the cooked rice to the empty side and gently mix it with the other ingredients.
Drizzle the soy sauce and sesame oil over the mix. Sprinkle in the salt and black pepper. Toss everything together until evenly coated and heated through, about 2 minutes.
Taste and adjust seasoning if needed. Remove from heat.
Garnish with sliced green onions and sesame seeds, if desired, and serve warm.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
