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Rice With Vegetables

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 250 kcal

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
Keyword Gluten-Free, Rice With Vegetables, Stir-Fry, vegan, Vegetarian
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