Save A vibrant, flavorful bowl featuring golden, crispy rice tossed with colorful sautéed vegetables and savory seasonings Perfect for a light yet satisfying supper
This recipe is one of my go-to meals when I want something quick, tasty, and healthy I love how easily it comes together using day-old rice
Ingredients
- Rice: 3 cups cooked jasmine rice (preferably day-old, chilled)
- Vegetables: 1 cup carrots, diced, 1 cup bell pepper, diced (red or yellow), 1 cup broccoli florets, chopped small, 1 cup sugar snap peas, sliced, 3 green onions, thinly sliced, 2 cloves garlic, minced, 1 tablespoon fresh ginger, grated
- Sauce & Seasoning: 2 tablespoons soy sauce (use tamari for gluten-free), 1 tablespoon toasted sesame oil, 1 tablespoon vegetable oil (for frying), 1 teaspoon rice vinegar, ½ teaspoon chili flakes (optional)
- Garnish: 2 tablespoons toasted sesame seeds, ¼ cup fresh cilantro, chopped, Lime wedges (optional)
Instructions
- Step 1:
- Heat the vegetable oil in a large, nonstick skillet or wok over medium-high heat
- Step 2:
- Add the carrots and broccoli stir-fry for 2 minutes until they begin to soften
- Step 3:
- Add the bell pepper, sugar snap peas, garlic, and ginger Continue stir-frying for 2–3 minutes, until fragrant and just tender
- Step 4:
- Push the vegetables to the side Add the chilled rice to the pan, spreading it in an even layer Increase heat to high and let the rice cook undisturbed for 2 minutes to crisp the bottom
- Step 5:
- Stir the rice with the vegetables, drizzle in the sesame oil, soy sauce, and rice vinegar Add chili flakes if desired
- Step 6:
- Stir-fry everything together for 2–3 minutes until the rice is heated through and slightly crispy
- Step 7:
- Remove from heat Stir in green onions and adjust seasoning if needed
- Step 8:
- Divide into bowls Sprinkle with toasted sesame seeds, fresh cilantro, and serve with lime wedges
Save This dish has become a family favorite for busy weeknights where everyone enjoys customizing their bowl with their favorite veggies and touches
Required Tools
Large nonstick skillet or wok, Spatula, Chefs knife, Cutting board
Allergen Information
Contains soy (soy sauce) Use gluten-free tamari if needed Sesame (sesame oil, sesame seeds) If adding optional ingredients (egg, tofu), check for additional allergens Always double-check ingredient labels if you have allergies
Nutritional Information
Calories: 280 Total Fat: 6 g Carbohydrates: 50 g Protein: 6 g
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This crispy vegetable fried rice bowl is quick, versatile, and delicious a perfect weeknight meal that never disappoints
Common Questions
- → What type of rice works best for crispiness?
Day-old chilled jasmine rice is ideal as it dries out slightly, allowing the grains to crisp up nicely during stir-frying without clumping.
- → Can I customize the vegetables used?
Absolutely, feel free to swap or add vegetables like zucchini, mushrooms, or baby corn to suit your taste and seasonal availability.
- → How do I achieve the crispy texture in the rice?
Cook the rice undisturbed over high heat for a couple of minutes to develop a golden crust before stirring; this creates the desirable crispy texture.
- → Is there a way to make this dish gluten-free?
Use tamari instead of regular soy sauce to ensure the seasoning is gluten-free without sacrificing flavor.
- → What garnishes enhance the final dish?
Toasted sesame seeds, fresh cilantro, and lime wedges add brightness and a lovely nutty crunch that complement the flavors well.
- → Can I add protein to this bowl?
Yes, options like sautéed tofu, scrambled eggs, or edamame are excellent additions that boost the nutritional content.