Vegetable Stir-Fry with Teriyaki Glaze and Jasmine Rice

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A vibrant mix of crisp vegetables tossed in a homemade teriyaki glaze served over fluffy jasmine rice for a balanced kid-friendly meal. This Japanese-inspired kid-friendly recipe (vegetarian, gluten free option), ready in about 30 minutes, pairs 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 3, 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.

Ingredients

• 1 cup Jasmine rice
• 1 1/4 cups Water
• 2 tbsp Vegetable oil
• 1 cup Broccoli florets
• 1 medium, thinly sliced Carrot
• 1/2 cup Snow peas
• 1 small, thinly sliced Red bell pepper
• 3 tbsp Soy sauce
• 1 tbsp Brown sugar
• 1 tsp Grated fresh ginger
• 2 cloves Minced garlic
• 1 tsp Cornstarch
• 2 tbsp Water (for slurry)

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

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 1 1/4 cups water in a medium pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
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 1 teaspoon grated fresh ginger and 2 minced garlic cloves, sauté for 30 seconds until fragrant.
4. Step 4: Add 1 cup broccoli florets, 1 medium thinly sliced carrot, 1/2 cup snow peas, and 1 small thinly sliced red bell pepper to the skillet. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
5. Step 5: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon cornstarch, and 2 tablespoons water to make a teriyaki glaze.
6. Step 6: Pour the glaze over the vegetables and cook for 1-2 minutes, stirring constantly until the sauce thickens and coats the vegetables.
7. Step 7: Fluff the cooked jasmine rice with a fork and serve the teriyaki-glazed vegetables over the rice immediately.