Vegetable Stir-Fry with Ginger-Soy Glaze over Jasmine Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A vibrant mix of crisp vegetables stir-fried in a fragrant ginger and soy glaze, served atop fluffy jasmine rice. This asian-inspired stir fry (vegetarian, gluten free option) ready in about 35 minutes pairs uncooked jasmine rice, water, vegetable oil 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.

Ingredients

• 1 cup uncooked jasmine rice
• 1 1/4 cups water
• 2 tbsp vegetable oil
• 1 tbsp finely grated fresh ginger root
• 3 minced garlic cloves
• 2 cups broccoli florets
• 1 cup sliced red bell pepper
• 1 cup sliced carrots
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp for garnish sesame seeds
• 2 sliced for garnish green onions

Instructions

1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until clear. Combine with 1 1/4 cups water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While the rice cooks, heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 1 tbsp finely grated fresh ginger root and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant but not browned.
3. Step 3: Add 2 cups broccoli florets, 1 cup sliced red bell pepper, 1 cup sliced carrots, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are crisp-tender and bright in color.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Pour this sauce over the vegetables and toss to coat evenly, cooking for another 2 minutes until the sauce thickens slightly.
5. Step 5: Fluff the cooked jasmine rice with a fork and divide onto four plates. Spoon the stir-fried vegetables and glaze over the rice, then garnish with 1 tsp toasted sesame seeds and 2 sliced green onions before serving.