Quick Stir-Fried Vegetable Rice Bowl

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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 drafted and published.

A speedy stir-fry combining fresh vegetables, soy sauce, and fluffy rice. This Asian-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs cooked jasmine rice, carrot, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

3 cups cooked jasmine rice
1 medium, julienned carrot
1 medium red, sliced into strips bell pepper
1 cup, trimmed snap peas
3 stalks, sliced green onions
2 cloves, minced garlic cloves
1 tbsp fresh, minced ginger
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 tsp, toasted sesame seeds
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
Step 2: Add 2 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant.
Step 3: Add 1 medium julienned carrot, 1 medium sliced red bell pepper, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
Step 4: Add 3 cups cooked jasmine rice, breaking up any clumps, and stir to combine with vegetables.
Step 5: Pour in 3 tbsp soy sauce and 1 tbsp sesame oil, tossing everything together and cooking for 2-3 minutes until heated through and the rice slightly crisps on the bottom.
Step 6: Stir in 3 sliced green onions, 1 tsp toasted sesame seeds, and 1/4 tsp red chili flakes if using. Serve immediately.