Ginger-Soy Vegetable Stir-Fry with Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Crisp vegetables bathed in a fragrant ginger-soy sauce, served over steamed rice for a satisfying meal that combines umami depth with vibrant freshness. This asian ready in about 25 minutes pairs cooked Brown rice, Broccoli florets, julienned Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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

• 1 cup, cooked Brown rice
• 1.5 cups Broccoli florets
• 1 cup, julienned Carrots
• 1, sliced Bell pepper
• 1/2 cup, sliced Onion
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp, grated Ginger
• 2 cloves, minced Garlic
• 1 tsp Sesame oil
• 1 tsp Sesame seeds

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 2 minced garlic cloves until combined.
2. Step 2: Heat 1 tsp sesame oil in a large skillet or wok over high heat. Add 1 cup julienned carrots and 1/2 cup sliced onion, stir-frying for 2 minutes until slightly softened.
3. Step 3: Add 1.5 cups broccoli florets and 1 sliced bell pepper, then stir-fry for 4-5 minutes until vegetables are crisp-tender. Pour sauce mixture over vegetables and cook for 1 more minute until sauce thickens and coats vegetables. Serve over 1 cup cooked brown rice and sprinkle with 1 tsp sesame seeds.