Description
A vibrant and nourishing rice bowl loaded with colorful sautéed vegetables and a savory soy-ginger sauce, perfect for a quick and healthy meal.
Ingredients
Scale
- 2 cups cooked white rice
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Warm your skillet or wok over medium-high heat. Cook rice if not already prepared.
- In a small bowl, whisk together soy sauce, sesame oil, garlic, and ginger. Set aside.
- Add a bit of oil to the hot skillet. Stir-fry the carrots and broccoli for 2–3 minutes.
- Add bell pepper and snap peas. Cook another 2–3 minutes until just tender.
- Pour in the sauce and stir well to coat the vegetables. Let simmer for 1 minute.
- Turn off heat and spoon vegetables over bowls of warm rice.
- Top with green onions and sesame seeds. Serve hot and enjoy.
Notes
- Use day-old rice for better texture and less stickiness.
- Don’t overcrowd the pan to keep veggies crisp.
- Add tofu or a soft-boiled egg for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 5g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegetable rice bowl, healthy stir-fry bowl, vegan rice bowl, easy rice dinner, soy sauce veggie bowl