Mini Veggie Stir-Fry Rice Bowls with Soy-Ginger Glaze
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 (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.
Ingredients
- 2 cups cooked jasmine rice
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup yellow bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1/2 cup carrot, julienned
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tsp grated fresh ginger
- 1 tbsp honey
- 1 tsp sesame seeds
- 2 tbsp green onions, sliced
Instructions
- 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.
- Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tsp grated fresh ginger, and 1 tbsp honey until combined.
- 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.
- Step 4: Divide 2 cups cooked jasmine rice evenly among 4 small bowls. Spoon the glazed vegetable stir-fry over the rice.
- Step 5: Garnish each bowl with 1 tsp sesame seeds and 2 tbsp sliced green onions for a fresh finish. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mini Veggie Stir-Fry Rice Bowls with Soy-Ginger Glaze take to make?
Total time is about 20 minutes (10 min prep + 10 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 Mini Veggie Stir-Fry Rice Bowls with Soy-Ginger Glaze?
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 cooked jasmine rice from drying out.
Can I substitute ingredients in Mini Veggie Stir-Fry Rice Bowls with Soy-Ginger Glaze?
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 Mini Veggie Stir-Fry Rice Bowls with Soy-Ginger Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mini Veggie Stir-Fry Rice Bowls with Soy-Ginger Glaze 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.
