Stir-Fried Veggie Rice Bowl

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

This Asian-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs cooked jasmine rice, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 jasmine rice
• 1 medium, julienned carrot
• 1 medium, sliced into strips red bell pepper
• 1 cup broccoli florets
• 3 stalks, thinly sliced green onions
• 3 cloves, minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp, grated fresh ginger
• 1/4 tsp red pepper flakes
• 1 tbsp toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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 tsp grated fresh ginger, sauté for 30 seconds until fragrant without browning.
2. Step 2: Add 1 cup broccoli florets, 1 medium julienned carrot, and 1 medium sliced red bell pepper to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp and bright in color.
3. Step 3: Stir in 2 cups cooked jasmine rice, 3 tbsp soy sauce, 1 tbsp sesame oil, and 1/4 tsp red pepper flakes. Toss everything together and cook for 2-3 minutes until the rice is heated through and coated with sauce.
4. Step 4: Remove from heat and stir in 3 thinly sliced green onions. Sprinkle with 1 tbsp toasted sesame seeds before serving.