Vegetable Stir-Fry with Teriyaki Glaze and Rice
A colorful medley of vegetables quickly stir-fried and coated in a sweet teriyaki glaze served over fluffy steamed rice. This asian fusion-inspired kid friendly (vegetarian) ready in about 22 minutes pairs medium, julienned Carrot, Broccoli florets, medium, sliced Red bell pepper 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 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 medium, julienned Carrot
- 1 cup Broccoli florets
- 1/2 medium, sliced Red bell pepper
- 1/2 cup Snow peas
- 2 stalks, sliced Green onion
- 2 cups Cooked jasmine rice
- 2 tbsp Vegetable oil
- 3 tbsp Soy sauce
- 1 tbsp Honey
- 2 cloves, minced Garlic
- 1 tsp Cornstarch
- 2 tbsp Water
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tsp cornstarch, and 2 tbsp water until smooth to create the teriyaki glaze.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering.
- Step 3: Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 4: Add 1 cup broccoli florets, 1 medium julienned carrot, 1/2 sliced red bell pepper, and 1/2 cup snow peas to the skillet. Stir-fry for 5-6 minutes, tossing frequently, until vegetables are tender-crisp and bright in color.
- Step 5: Pour the prepared teriyaki glaze over the vegetables and cook for another 2 minutes, stirring constantly, until the sauce thickens and coats the vegetables.
- Step 6: Remove from heat and stir in 2 sliced green onions.
- Step 7: Serve the vegetable stir-fry hot over 2 cups of cooked jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Stir-Fry with Teriyaki Glaze and Rice take to make?
Total time is about 22 minutes (10 min prep + 12 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 Teriyaki Glaze and 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 medium, julienned carrot from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with Teriyaki Glaze and 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 Teriyaki Glaze and Rice for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
Is Vegetable Stir-Fry with Teriyaki Glaze and Rice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Vegetable Stir-Fry Rice Bowls with Teriyaki Sauce
Vegetable Stir-Fry Rice with Tofu and Ginger Soy Glaze
Sweet Soy-Glazed Chicken Thighs with Steamed Rice
Vegetable Stir-Fry with Teriyaki Glaze and Jasmine Rice
Vegetable Stir-Fry with Garlic-Ginger Sauce over Jasmine Rice
Colorful Vegetable Fried Rice with Sesame and Soy
