Ginger-Soy Stir-Fried Rice with Mixed Vegetables
A vibrant, weeknight-friendly stir-fry with day-old rice, crisp vegetables, and a zesty ginger-soy glaze, ready in under 20 minutes. This asian-inspired asian (vegetarian) ready in about 30 minutes pairs vegetable oil, minced ginger, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp, minced ginger
- 2 cloves, minced garlic
- 1 cup frozen (peas, carrots, corn) mixed vegetables
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cups (day-old) cooked rice
- 2 tbsp, sliced green onions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 tbsp minced ginger and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant.
- Step 2: Add 1 cup frozen mixed vegetables and cook for 4-5 minutes, stirring frequently, until vegetables are tender-crisp.
- Step 3: Add 2 cups cooked rice to the skillet, breaking up clumps with a spatula, and stir to combine with vegetables.
- Step 4: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl. Pour over rice mixture.
- Step 5: Cook for 2-3 minutes, stirring constantly, until rice is heated through and sauce is evenly distributed.
- Step 6: Serve immediately, garnished with 2 tbsp sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Soy Stir-Fried Rice with Mixed Vegetables take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Soy Stir-Fried Rice with Mixed Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Ginger-Soy Stir-Fried Rice with Mixed Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Soy Stir-Fried Rice with Mixed Vegetables for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger-Soy Stir-Fried Rice with Mixed Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
