Mini Veggie Stir-Fry Rice Bowls with Soy-Ginger Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick and colorful mini rice bowls topped with sautéed bell peppers, snap peas, and carrots in a savory soy-ginger sauce, perfect for a kid-friendly dinner. This Asian-inspired kid-friendly recipe (vegetarian), ready in about 20 minutes, pairs cooked jasmine rice, red bell pepper, thinly sliced, yellow bell pepper, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1/2 cup thinly sliced red bell pepper, 1/2 cup yellow bell pepper, 1 cup snap peas, and 1/2 cup julienned carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp and vibrant.
  2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tsp grated fresh ginger, and 1 tbsp honey until combined.
  3. Step 3: Pour the soy-ginger mixture over the sautéed vegetables and cook for another 1-2 minutes, stirring continuously until the sauce thickens slightly and coats the vegetables.
  4. Step 4: Divide 2 cups cooked jasmine rice evenly among 4 small bowls. Spoon the glazed vegetable stir-fry over the rice.
  5. Step 5: Garnish each bowl with 1 tsp sesame seeds and 2 tbsp sliced green onions for a fresh finish. Serve immediately.

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