Ultimate Easy Vegetable Stir-Fry with Rice
Introduction
Craving a quick, wholesome meal that brings both comfort and bright flavors to your table? This Ultimate Easy Vegetable Stir-Fry with Rice delivers a colorful medley of fresh vegetables cooked to crisp-tender perfection, all seasoned with a savory, Asian-inspired sauce over fluffy steamed rice. Ready in about 30 minutes, it's the perfect weeknight dinner for busy households and a delicious way to enjoy your veggies.
Ingredients
- 2 cups uncooked jasmine or long-grain rice
- 3 cups mixed fresh vegetables (bell peppers, broccoli, carrots, snap peas)
- 3 tablespoons vegetable oil, divided
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 scallions, chopped
Instructions
- Cook the rice according to package directions. Keep warm.
- While rice cooks, chop all vegetables into bite-sized pieces.
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic, ginger, and onion; stir-fry for 1 minute until fragrant.
- Add broccoli and carrots; stir-fry for 3 minutes.
- Add bell peppers and snap peas; stir-fry for another 3-4 minutes until crisp-tender.
- In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil.
- Pour sauce over the vegetables and toss to combine. Cook for 1 minute.
- Garnish with chopped scallions.
- Serve immediately over the warm rice.
Pro Tips & Notes
- Sauce Boost: For a richer flavor, add a pinch of sugar or a splash of rice vinegar to the sauce.
- Protein Option: Add diced tofu, tempeh, or your favorite protein in step 4 and cook through before adding the vegetables.
- Heat Level: Stir in a teaspoon of sriracha or chili flakes with the sauce if you enjoy a spicy kick.
Nutrition Facts (per serving)
- Calories: 435 kcal
- Protein: 8g
- Fat: 12g
- Carbohydrates: 75g
- Fiber: 5g
Frequently Asked Questions
- Q: Can I use frozen vegetables? A: Yes, but thaw and pat them dry first to avoid excess moisture.
- Q: How can I make this gluten-free? A: Use tamari or gluten-free soy sauce and ensure the oyster sauce is gluten-free.