Rainbow Vegetable Stir-Fry with Sesame Rice

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant medley of crisp vegetables tossed in a fragrant sesame-ginger sauce, served over fluffy jasmine rice for a colorful, nutrient-packed meal. This Asian-inspired one-pot recipe, ready in about 45 minutes, pairs jasmine rice, water, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 cup jasmine rice
• 2 cups water
• 1 medium carrot
• 1 medium red bell pepper
• 1 medium zucchini
• 1 cup broccoli
• 1/2 cup snow peas
• 2 tbsp vegetable oil
• 3 cloves garlic
• 1 tbsp ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 cup sesame seeds
• 1/4 tsp salt

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Instructions

1. Step 1: Bring 2 cups water to a boil in a medium saucepan, add 1 cup jasmine rice, and reduce heat to low. Cover and cook for 15 minutes until tender, then let sit covered for 5 minutes before fluffing with a fork.
2. Step 2: Julienne 1 medium carrot, slice 1 medium red bell pepper thinly, julienned 1 medium zucchini, and cut 1 cup broccoli into small florets. Trim 1/2 cup snow peas.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add all vegetables and stir-fry for 5 minutes until crisp-tender, stirring occasionally.
4. Step 4: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet, stir-frying for 1 minute until fragrant. Mix in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil, cooking for 2 more minutes until vegetables are coated and sauce thickens slightly.
5. Step 5: Season with 1/4 tsp salt, remove from heat, and serve over cooked rice. Sprinkle with 1/4 cup toasted sesame seeds.