Stir-fried jasmine rice, carrots, peas, bell pepper, broccoli, ginger, and soy for quick, colorful flavor.
# What You'll Need:
→ Rice
01 - 2 cups cooked jasmine or basmati rice, preferably day-old
→ Vegetables
02 - 1/2 cup diced carrots
03 - 1/2 cup frozen peas
04 - 1/2 cup diced red bell pepper
05 - 2 green onions, sliced
06 - 1/2 cup chopped broccoli florets
→ Aromatics & Seasonings
07 - 2 cloves garlic, minced
08 - 1 tablespoon grated fresh ginger
09 - 2 tablespoons soy sauce or tamari
10 - 1 tablespoon sesame oil
11 - 1 tablespoon vegetable oil
12 - 1 teaspoon toasted sesame seeds, optional
→ Optional Add-Ins
13 - 2 eggs, lightly beaten
# Directions:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat.
02 - Add minced garlic and grated ginger; sauté for 30 seconds until aromatic.
03 - Add diced carrots, red bell pepper, and chopped broccoli florets. Stir frequently and cook for 2 to 3 minutes until vegetables begin to soften.
04 - Stir in frozen peas and most of the sliced green onions; cook for 1 more minute.
05 - Move vegetables to one side of the pan. Pour in beaten eggs if using, scrambling until just set.
06 - Add prepared rice to the skillet, using a spatula to break up any clumps. Mix thoroughly with vegetables and eggs.
07 - Drizzle soy sauce or tamari and sesame oil over the mixture. Stir-fry for 2 to 3 minutes until heated through and evenly seasoned.
08 - Sprinkle toasted sesame seeds and remaining green onions on top. Serve immediately while hot.
