Vegetable Stir-Fry with Rice
A colorful, one-pan meal combining fluffy rice, crisp vegetables, and a savory soy-garlic sauce. This asian-inspired vegetarian ready in about 40 minutes pairs jasmine rice, broccoli florets, medium, sliced bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 1/2 cups jasmine rice
- 2 cups broccoli florets
- 2 medium, sliced bell peppers
- 2 medium, julienned carrots
- 3 tbsp soy sauce
- 2 cloves minced garlic
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. In a medium pot, combine rice with 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 2 cups broccoli florets, 2 sliced bell peppers, and 2 julienned carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Step 3: Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Pour in 3 tbsp soy sauce and stir to coat. Cook for 2-3 minutes until sauce thickens slightly.
- Step 4: Toss cooked rice into the wok. Stir-fry for 2-3 minutes until rice is heated through and evenly coated with sauce. Sprinkle with 1 tbsp sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Stir-Fry with Rice take to make?
Total time is about 40 minutes (20 min prep + 20 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 Vegetable Stir-Fry with 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 Vegetable Stir-Fry with 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 Vegetable Stir-Fry with 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.
What goes well with Vegetable Stir-Fry with Rice?
Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
