# 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 small broccoli florets
05 - 1 cup sliced sugar snap peas
06 - 3 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
→ Sauce & Seasoning
09 - 2 tablespoons soy sauce (use tamari for gluten-free option)
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 fresh cilantro, chopped
16 - Lime wedges (optional)
# How To Make:
01 - Warm the vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add diced carrots and broccoli florets; stir-fry for 2 minutes until beginning to soften.
03 - Incorporate bell pepper, sugar snap peas, minced garlic, and grated ginger; continue stir-frying for 2 to 3 minutes until fragrant and tender.
04 - Push vegetables to one side of the pan. Spread chilled jasmine rice evenly on the empty side, increase heat to high and cook without stirring for 2 minutes to crisp the bottom.
05 - Mix rice with vegetables. Drizzle sesame oil, soy sauce, and rice vinegar. Add chili flakes if using.
06 - Stir-fry all ingredients together for 2 to 3 minutes until rice is heated through and slightly crispy.
07 - Remove from heat, stir in sliced green onions, and season to taste.
08 - Portion into bowls, sprinkle with toasted sesame seeds and chopped cilantro. Serve with lime wedges if desired.
