# What You'll Need:
→ Rice
01 - 3 cups cooked jasmine rice (preferably day-old and chilled)
→ Vegetables
02 - 1 cup diced carrots
03 - 1 cup diced bell pepper (red or yellow)
04 - 1 cup chopped broccoli florets
05 - 1 cup sliced sugar snap peas
06 - 3 thinly sliced green onions
07 - 2 cloves garlic, minced
08 - 1 tablespoon grated fresh ginger
→ Sauce & Seasoning
09 - 2 tablespoons soy sauce (use tamari for gluten-free)
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon vegetable oil (for frying)
12 - 1 teaspoon rice vinegar
13 - ½ teaspoon chili flakes (optional)
→ Garnish
14 - 2 tablespoons toasted sesame seeds
15 - ¼ cup chopped fresh cilantro
16 - Lime wedges (optional)
# Directions:
01 - Warm vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add diced carrots and broccoli; stir-fry for 2 minutes until slightly softened.
03 - Incorporate bell pepper, sugar snap peas, minced garlic, and grated ginger; continue stir-frying for 2 to 3 minutes until fragrant and tender-crisp.
04 - Push vegetables aside and spread chilled rice evenly in the pan; increase heat to high and cook undisturbed for 2 minutes to achieve a crispy bottom layer.
05 - Stir rice and vegetables together; drizzle in toasted sesame oil, soy sauce, and rice vinegar. Add chili flakes if preferred.
06 - Stir-fry the mixture for 2 to 3 minutes until heated through and slightly crispy.
07 - Remove from heat and fold in thinly sliced green onions. Adjust seasoning as desired.
08 - Distribute into serving bowls; finish with toasted sesame seeds, chopped cilantro, and lime wedges if using.
