Stir-Fried Rice with Mixed Vegetables and Ginger-Soy Sauce

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant dish transforming leftover rice into a flavorful meal with fresh vegetables and a zesty ginger-soy glaze. Ideal for pantry staples and weeknight ease. This Asian recipe, ready in about 25 minutes, pairs leftover cooked rice, mixed vegetables, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 12 oz leftover cooked rice
• 1 cup (carrots, bell peppers, broccoli florets) mixed vegetables
• 2 tbsp vegetable oil
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes
• 2 tbsp, chopped green onions

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant and golden.
2. Step 2: Add 1 cup mixed vegetables (carrots, bell peppers, broccoli florets) and 1/4 tsp red pepper flakes, stir-frying for 3-4 minutes until vegetables are tender-crisp.
3. Step 3: Add 12 oz leftover cooked rice, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss vigorously for 2-3 minutes until rice is heated through and coated in sauce.
4. Step 4: Transfer to a serving dish and garnish with 2 tbsp chopped green onions.