Rainbow Veggie Stir-Fry with Lime-Cilantro Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A rainbow-hued stir-fry where crisp vegetables and a vibrant lime-cilantro glaze reflect light, served over jasmine rice for a sun-kissed meal. This asian-inspired sheet pan ready in about 32 minutes pairs cut into small florets broccoli, julienned carrots, medium, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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

• 1.5 cups, cut into small florets broccoli
• 1 cup, julienned carrots
• 1 medium, thinly sliced red bell pepper
• 1 cup, trimmed snow peas
• 1 cup, cooked jasmine rice
• 2 tbsp lime juice
• 1/4 cup, finely chopped fresh cilantro
• 1 tbsp sesame oil
• 1 tsp toasted sesame seeds
• 1.5 tbsp soy sauce
• 1 tsp minced garlic

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp lime juice, 1.5 tbsp soy sauce, 1 tsp minced garlic, and 1 tbsp sesame oil to create the glaze; set aside.
2. Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat until shimmering. Add 1.5 cups broccoli florets and 1 cup julienned carrots, stir-frying for 4 minutes until bright green and crisp-tender.
3. Step 3: Add 1 medium sliced red bell pepper and 1 cup snow peas to the skillet, stirring constantly for 3 minutes until vegetables are tender-crisp and vibrant in color.
4. Step 4: Pour the lime-cilantro glaze over the vegetables and toss for 1 minute until the glaze coats all vegetables and begins to thicken slightly, ensuring the vegetables glisten.
5. Step 5: Divide 1 cup cooked jasmine rice between two plates. Top with the stir-fried vegetables, sprinkle with 1 tsp toasted sesame seeds, and garnish with remaining 1/4 cup fresh cilantro for maximum visual appeal.