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Ever have one of those days where you look into your fridge, see a sad-looking carrot, half an onion, and a lonely bell pepper, and think, “Well, dinner’s going to be interesting tonight”? That was me last week, returning from a whirlwind volunteer shift at the school bake sale, famished and ready for something cozy yet fuss-free. Enter my beloved Rice With Vegetables stir-fry—my go-to comfort hug in a skillet.
Rice With Vegetables is one of those simple, nourishing dishes I’ve leaned on since my thirties. I first picked it up scribbled on a ripped grocery-store recipe card from a tiny Asian market by my old apartment. Since then it’s become my weeknight lifesaver—whether I’m meal-prepping on a lazy Sunday afternoon or tossing it together after book club (where I always say I’ll bring cookies, then end up delivering veggies instead!). It’s naturally vegetarian, vegan, and gluten-free, and oh, it’s bursting with color, crunch, and a little toasty sesame sweetness. Best part? You can swap in whatever veggies you’ve got lounging in the crisper and still have a craveable, wholesome dinner on the table in under 30 minutes.
Why You’ll Love This Recipe
- Ready in under 30 minutes—perfect for “I’m starving” moments
- Uses pantry staples (long-grain rice, soy sauce) and fridge odds-and-ends
- Gluten-free, vegan, and vegetarian—your whole crew is happy
- Makes 4–6 servings, so you’ll have leftovers for lunch (or midnight snacks!)
- Bright, colorful, and nutritious—hello, five servings of veggies
- Budget-friendly—rice and vegetables won’t break the bank
- Customizable: tofu, tempeh, chicken, or shrimp—you do you
- Zero takeout guilt, all the feel-good flavors of your favorite stir-fry
Ingredient Notes & Substitutions
- Rice: I love long-grain white rice for fluffiness, but brown rice works if you want extra fiber (just add 10 minutes to cook time). You can even use microwaveable pouches in a pinch (yes, really!).
- Sesame oil: Three tablespoons total—two for stir-frying, one for finishing. If you’re out, avocado or light olive oil gets you by (though you’ll miss that nutty punch).
- Onion, garlic, ginger: The aromatic trifecta. Fresh is best—don’t skip it! If you only have jarred ginger, use half the amount.
- Veggies: I usually go with red bell pepper, shredded carrots (frozen matchsticks are a dream), broccoli florets, and peas. But snap peas, zucchini scraps, baby corn—all good pals in this pan.
- Soy sauce or tamari: Low-sodium so you can control the salt. Tamari is your GF bestie.
- Rice vinegar: Just a tablespoon brightens everything up—don’t skip it or it’ll taste flat.
- Extras: Sesame seeds, green onions, a squeeze of lime or a sprinkle of cilantro at the end turn it from yummy to swoon-worthy.
Step-by-Step Directions
- Cook the rice. In a medium saucepan, combine 1½ cups rice with 3 cups water. Bring to a gentle boil, then reduce heat to low, cover, and simmer (15 minutes for white rice, 40 for brown). Once done, fluff with a fork and let it rest off the heat for 5 minutes (it keeps it extra fluffy!).
- Heat the skillet. Warm 2 tablespoons sesame oil in a large skillet or wok over medium-high heat. You want it shimmering but not smoking—your cue to add aromatics.
- Sauté aromatics. Toss in the diced onion, garlic, and grated ginger. Stir for about 1–2 minutes until your kitchen smells like your fave takeout spot. (Warning: you might inhale half of it before it even hits the rice.)
- Stir-fry veggies. Add the sliced bell pepper, shredded carrots, and broccoli. Give them a good toss for 3–4 minutes until they’re bright, tender-crisp, and begging for soy sauce. Tip: Don’t overcrowd the pan—or you’ll end up steaming instead of searing.
- Combine rice & sauce. Push veggies to one side, drizzle the last tablespoon of sesame oil over the empty spot, and pour in ¼ cup soy sauce plus 1 tablespoon rice vinegar. Let it sizzle for a few seconds, then stir everything together so each grain of rice is coated in that savory, tangy goodness.
- Finish up. Stir in ½ cup frozen peas (they’ll only need 30 seconds to heat through) and the chopped green onions. Taste-test and adjust salt, pepper, or a splash more soy sauce if you like.
- Garnish & serve. Sprinkle toasted sesame seeds on top, maybe a little cilantro or a lime wedge if you’re feeling fancy. Scoop into bowls, sit down, and dig in—preferably with someone you love (or your dog, no judgment!).
Variations & Flavor Twists
- Curry-spiced: Stir in 1 teaspoon curry powder and a pinch of turmeric with the soy sauce for a warm, golden hue.
- Southwest style: Swap soy sauce for fresh lime juice, add 1 teaspoon cumin, plus corn and black beans.
- Nutty crunch: Toss in ¼ cup chopped cashews or peanuts right at the end for extra texture.
- Thai-style: Drizzle 1 tablespoon peanut butter into the sauce and top with cilantro and a sprinkle of chili flakes.
- Spicy kick: Mix in 1 teaspoon chili garlic sauce or sriracha when you combine the rice and sauce.
- Herb garden: Fold in fresh basil, mint, or even a handful of arugula at the very end for a peppery pop.
- Protein boost: Add cubed tofu or canned chickpeas with the veggies, or stir in leftover cooked chicken, shrimp, or tempeh right before serving.
Storage & Reheating Tips
- Refrigerator: Store in an airtight container for up to 4 days—perfect for those “what’s for lunch?” moments.
- Freezer: Portion into freezer-safe bags for up to 1 month. Thaw overnight in the fridge and warm gently.
- Reheat: Microwave for 1–2 minutes, stirring halfway through, or reheat on the stovetop with a splash of water or oil to revive the texture.
- Make-ahead hack: Cook rice a day in advance, chill it, then stir-fry cold rice the next day for restaurant-style fried rice texture.
And there you have it—a veggie-packed stir-fry that’s as flexible as your yoga instructor and just as satisfying. Whether you’re feeding a crew or just treating yourself, this Rice With Vegetables recipe is going to become one of your weeknight heroes (trust me, it’s mine!). Give it a whirl, play around with your favorite add-ins, and swing back here to tell me how it turned out—any kitchen wins or funny “whoops” moments, I wanna hear ’em. Happy cooking, friends!
Rice With Vegetables
A colorful, gluten-free Rice With Vegetables stir-fry loaded with seasonal veggies, ready in under 30 minutes for a healthy and delicious weeknight boost.
Ingredients
- 1½ cups long-grain white or brown rice
- 3 tablespoons divided toasted sesame oil (or swap half for avocado oil)
- 1 small yellow onion diced (Vidalia or sweet onions add a hint of sweetness)
- 2 cloves garlic minced (fresh really amps up the aroma)
- 1-inch piece ginger grated (about 1 teaspoon; fresh is best for a zingy kick)
- 1 red bell pepper thinly sliced (or use orange/yellow to make it festive)
- 1 cup shredded carrots (frozen matchsticks work too—no chopping!)
- 1 cup broccoli florets cut small (steam for 1 minute if you like ‘em tender-crisp)
- ½ cup frozen peas (adds a pop of bright green and protein)
- 3 green onions chopped (white and green parts—springiness!)
- ¼ cup low-sodium soy sauce or tamari (for gluten-free)
- 1 tablespoon rice vinegar (balances the flavors)
- 1 teaspoon toasted sesame seeds (optional garnish)
Instructions
- In a medium pot, combine rice and 3 cups water; bring to a gentle boil. Reduce heat, cover, and simmer (white rice 15 min, brown 40 min). Uncover, fluff with fork, then set aside.
- Warm 2 tablespoons sesame oil in a large skillet or wok over medium-high heat—see that shimmer? You’re ready.
- Add onion, garlic, and ginger. Stir for 1–2 minutes until fragrant (it should smell like your favorite takeout spot).
- Add bell pepper, carrots, and broccoli; stir-fry for 3–4 minutes until veggies turn bright and start to soften. Tip: If your skillet’s crowded, they’ll steam instead of sear—give them space.
- Move veggies to one side, drizzle the remaining 1 tablespoon sesame oil and all soy sauce plus rice vinegar over the rice. Mix everything.
- Stir in frozen peas (they’ll warm in just 30 seconds) and scallions, then taste-test: adjust salt, pepper, or a dash more soy sauce.
- Sprinkle sesame seeds, scoop into bowls, and dig in—fresh cilantro or a squeeze of lime brightens it up, too.
Notes
For extra protein, add tofu or chickpeas. Use brown rice for more fiber. Customize with additional toppings like cashews or fresh herbs.
Nutrition
Calories: 250kcal
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