Quick Sesame-Ginger Vegetable Stir-Fry with Rice

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant stir-fry featuring crisp vegetables and tender rice coated in a savory-sweet sesame-ginger sauce. This Asian-inspired stir-fry recipe (vegetarian, low carb), ready in about 25 minutes, pairs white rice, broccoli florets, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 white rice
• 2 cups broccoli florets
• 1 cup sliced bell peppers
• 1 cup shredded carrots
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp minced fresh ginger
• 2 cloves minced garlic
• 1 tsp cornstarch
• 1/4 cup water

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp minced ginger, 2 minced garlic cloves, 1 tsp cornstarch, and 1/4 cup water to create the sauce.
2. Step 2: Heat a large skillet over high heat. Add 1 tbsp oil and swirl to coat. Add 2 cups broccoli florets, 1 cup sliced bell peppers, and 1 cup shredded carrots. Stir-fry for 5 minutes until vegetables are crisp-tender.
3. Step 3: Pour sauce mixture over vegetables and stir to coat. Add 2 cups cooked white rice and toss until rice is heated through and sauce thickens (about 2 minutes).