Stir-Fried Rice with Mixed Vegetables

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

A colorful, protein-rich rice dish cooked with crisp vegetables and ginger for busy weeknights. This Asian recipe (vegetarian), ready in about 25 minutes, pairs rice, vegetable oil, carrots 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 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 rice
• 2 tbsp vegetable oil
• 1 cup, thinly sliced carrots
• 1 cup, cut into small florets broccoli
• 1/2 cup, thinly sliced bell pepper
• 2 cloves, minced garlic
• 1 tbsp, minced ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 cup thinly sliced carrots, 1 cup broccoli florets, and 1/2 cup sliced bell pepper, stir-frying for 3 minutes until vegetables are crisp-tender.
2. Step 2: Add 2 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 1 minute until aromatic without browning.
3. Step 3: Stir in 2 cups cooked rice and 2 tbsp soy sauce, cooking for 3-4 minutes until rice is heated through and edges are slightly crispy.
4. Step 4: Drizzle with 1 tsp sesame oil, toss gently, and serve immediately.