Zero-Waste Vegetable Stir-Fry with Rice
A flexible, budget-conscious stir-fry using pantry staples and whatever vegetables you have on hand, ready in 12 minutes. This asian-inspired quick meals ready in about 22 minutes pairs cooked rice, vegetable oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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
- 2 cups cooked rice
- 2 tbsp vegetable oil
- 1 cup (carrots, bell peppers, broccoli) mixed vegetables
- 3 cloves, minced garlic
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp sugar
- 1/4 tsp sesame oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and stir for 30 seconds until fragrant, then add 1 cup mixed vegetables and stir-fry for 4-5 minutes until crisp-tender.
- Step 2: Add 2 cups cooked rice, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sugar, and 1/4 tsp sesame oil to the skillet, stirring to combine and heat through for 2-3 minutes.
- Step 3: Cook for an additional minute until rice is well coated and heated through, stirring to prevent sticking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zero-Waste Vegetable Stir-Fry with 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 Zero-Waste 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 cooked rice from drying out.
Can I substitute ingredients in Zero-Waste 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 Zero-Waste Vegetable Stir-Fry with Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Zero-Waste Vegetable Stir-Fry with Rice?
Asian quick meals 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
- ★★★★★
This has become our go-to quick meals dish. We make it weekly.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
