Turmeric-Ginger Vegetable Stir-Fry with Jasmine Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant stir-fry featuring rainbow vegetables and a golden turmeric sauce, served over fluffy jasmine rice. This asian (vegetarian, vegan) ready in about 45 minutes pairs jasmine rice, vegetable oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.3 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 1.5 cups water in a pot, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes.
  2. Step 2: While rice cooks, heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 tbsp minced ginger and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 julienned carrot, 1/2 sliced red bell pepper, 1/2 cup broccoli florets, and 1/2 cup snow peas to skillet. Stir-fry for 5 minutes until vegetables are crisp-tender and vibrant.
  4. Step 4: Stir in 1 tbsp turmeric powder, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp sesame oil. Cook for 1 minute until sauce bubbles.
  5. Step 5: Season with 1/4 tsp salt and cook 30 seconds more. Serve over cooked rice, garnished with 2 sliced green onions.

Frequently asked questions

How long does Turmeric-Ginger Vegetable Stir-Fry with Jasmine Rice take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Turmeric-Ginger Vegetable Stir-Fry with Jasmine Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.

Can I substitute ingredients in Turmeric-Ginger Vegetable Stir-Fry with Jasmine Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Turmeric-Ginger Vegetable Stir-Fry with Jasmine Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Turmeric-Ginger Vegetable Stir-Fry with Jasmine Rice vegetarian?

Yes — this recipe is tagged vegetarian, vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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