Stir-Fried Vegetables with Rice
Elevate your weeknight dinners with this vibrant and wholesome recipe for **Stir-Fried Vegetables with Rice**, a perfect balance of flavor and nutrition! Featuring fluffy basmati rice paired with a colorful medley of crisp carrots, bell peppers, broccoli, and snap peas, this dish is stir-fried to perfection with garlic, ginger, and a savory splash of soy sauce. A drizzle of sesame oil adds a nutty aroma, while fresh green onions and sesame seeds lend texture and visual appeal. Ready in just 35 minutes, this quick and easy recipe delivers restaurant-quality stir-fry that’s ideal for busy schedules. Whether you’re meal prepping or craving a healthy takeout-inspired dinner, this vegetable stir fry is sure to satisfy. Serve piping hot and enjoy the perfect fusion of simplicity and flavor!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 0.5 teaspoon salt
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 medium carrot, sliced
- 1 medium red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
While the rice cooks, heat vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add the sliced carrot and stir-fry for 2 minutes until slightly softened.
Add the red bell pepper slices, broccoli florets, and snap peas to the skillet. Continue to stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Pour soy sauce and sesame oil over the vegetables. Toss everything together to ensure the vegetables are evenly coated with the sauce.
Remove the skillet from the heat and stir in the sliced green onions.
Fluff the cooked rice with a fork and divide it among serving plates.
Top with the stir-fried vegetables and sprinkle with sesame seeds before serving.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 246 mg | 5% | |
*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.
