Vegetable Stir-Fry Rice Bowls with Sweet Soy Glaze

By AislePrompt Editorial · ·

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.

Colorful stir-fried veggies tossed in a sweet soy glaze served over fluffy jasmine rice, a fast and nutritious meal for kids to enjoy. This Asian-inspired kid-friendly recipe (vegetarian), ready in about 20 minutes, pairs Cooked jasmine rice, Carrot, Broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 julienned medium carrot, 1 cup broccoli florets, 1 thinly sliced medium red bell pepper, and 1 cup snow peas to the skillet. Stir-fry for 5-6 minutes until vegetables are tender-crisp and vibrant.
  3. Step 3: In a small bowl, whisk 3 tbsp soy sauce with 1 tbsp honey until combined, then pour over vegetables. Stir continuously for 2 minutes until the sauce thickens slightly and coats the veggies.
  4. Step 4: Divide 3 cups cooked jasmine rice evenly into 4 bowls and top each bowl with the stir-fried vegetables and glaze.
  5. Step 5: Sprinkle 1 tsp toasted sesame seeds evenly over the bowls for a nutty finish and serve immediately.

Related recipes