Rainbow Veggie Stir-Fry with Sesame Rice
A vibrant, crunchy stir-fry of colorful vegetables and rice coated in a savory-sweet sauce—ready in 20 minutes. This Asian-inspired kid-friendly recipe (vegetarian), ready in about 20 minutes, pairs Cooked white rice, Frozen mixed vegetables, Soy sauce 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 white rice
- 1.5 cups Frozen mixed vegetables
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 1 tablespoon Vegetable oil
- 1 teaspoon Sesame seeds
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat until shimmering.
- Step 2: Add 2 minced garlic cloves and 1 teaspoon grated ginger, stir-frying 30 seconds until fragrant.
- Step 3: Add 1.5 cups frozen mixed vegetables and cook 5-6 minutes, stirring occasionally, until tender-crisp.
- Step 4: Stir in 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Mix in 2 cups cooked white rice and toss until heated through and coated in sauce.
