Vegetable Stir-Fry Rice Bowl with Tangy Soy-Ginger Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A vibrant medley of fresh vegetables stir-fried in a zesty soy-ginger glaze, served over fluffy jasmine rice for a wholesome vegetarian meal. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes blends uncooked jasmine rice, water, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 1 cup uncooked jasmine rice
• 2 cups water
• 2 tbsp vegetable oil
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 1 medium carrot, julienned
• 1 red bell pepper, sliced thin
• 1 cup snap peas
• 1 cup broccoli florets
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame seeds
• 2 tbsp green onions, sliced

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice and 2 cups water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While rice cooks, heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
3. Step 3: Add 3 cloves minced garlic and 1 tablespoon grated fresh ginger to the hot oil, sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add 1 julienned carrot, 1 thinly sliced red bell pepper, 1 cup snap peas, and 1 cup broccoli florets. Stir-fry for 5-6 minutes until vegetables are crisp-tender and brightly colored.
5. Step 5: In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon honey.
6. Step 6: Pour the sauce over the vegetables in the skillet and toss to coat evenly. Cook for another 1-2 minutes until sauce thickens slightly and glazes the vegetables.
7. Step 7: Fluff the cooked rice with a fork and divide between 4 bowls. Spoon the vegetable stir-fry over the rice.
8. Step 8: Garnish each bowl with 1 teaspoon sesame seeds and 2 tablespoons sliced green onions before serving.