Description
A cozy and vibrant rice bowl loaded with crisp-tender vegetables, jasmine rice, and a hint of garlic and sesame oil.
Ingredients
Scale
- 1 cup jasmine or basmati rice
- 2 cups water or vegetable broth
- 1 tablespoon vegetable oil
- 1 bell pepper, chopped
- 1 carrot, thinly sliced
- 1 zucchini, diced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
- Green onions, sliced, for garnish (optional)
Instructions
- Rinse the rice under cold water until the water runs clear. Combine rice and 2 cups water (or vegetable broth) in a saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
- While rice cooks, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add chopped bell pepper and sliced carrot. Sauté for 3–4 minutes until they begin to soften.
- Add zucchini, broccoli florets, and snap peas. Continue to sauté for 4–5 minutes until vegetables are crisp-tender.
- Stir in soy sauce and sesame oil. Toss to coat evenly. Season with salt and pepper if needed.
- Divide the fluffed rice between bowls, top with the sautéed vegetables, and garnish with sesame seeds and sliced green onions. Serve immediately.
Notes
Avoid overcooking the veggies for bright color and a bit of resistance. Day-old rice is great for this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 525
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 0mg