Stir-Fried Rice with Mixed Vegetables and Soy Sauce

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick, flavorful rice dish with crisp vegetables and a savory soy-ginger glaze. This Asian-inspired quick recipe (gluten-free), ready in about 20 minutes, pairs rice, vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 300 cal/serving

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Ingredients

2 cups, cooked rice
1 tbsp vegetable oil
2 cloves, minced garlic
1/2 cup, diced carrots
1/2 cup, diced bell peppers
1/2 cup, frozen peas
2 tbsp soy sauce
1 tsp sesame oil
1, sliced green onion

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
Step 2: Add 2 minced garlic cloves and stir for 30 seconds until fragrant, then add 1/2 cup diced carrots and 1/2 cup diced bell peppers; stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 3: Add 2 cups cooked rice and 1/2 cup frozen peas, then toss with 2 tbsp soy sauce and 1 tsp sesame oil for 2-3 minutes until rice is heated through and slightly crispy.
Step 4: Garnish with 1 sliced green onion and serve immediately.