# What You’ll Need:
→ Rice
01 - 3 cups cooked jasmine rice, preferably day-old and chilled
→ Vegetables
02 - 1 cup diced carrots
03 - 1 cup diced bell pepper (red or yellow)
04 - 1 cup small chopped broccoli florets
05 - 1 cup sliced sugar snap peas
06 - 3 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh grated ginger
→ Sauce and Seasoning
09 - 2 tablespoons soy sauce (use gluten-free tamari if needed)
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon vegetable oil (for frying)
12 - 1 teaspoon rice vinegar
13 - ½ teaspoon chili flakes (optional)
→ Garnish
14 - 2 tablespoons toasted sesame seeds
15 - ¼ cup chopped fresh cilantro
16 - Lime wedges (optional)
# How-To Steps:
01 - Warm the vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add diced carrots and chopped broccoli; stir-fry for 2 minutes until they soften slightly.
03 - Incorporate bell pepper, sugar snap peas, garlic, and grated ginger; continue stir-frying for 2 to 3 minutes until fragrant and just tender.
04 - Push the vegetables to the side of the pan, then add chilled jasmine rice in an even layer. Increase heat to high and let the rice cook undisturbed for 2 minutes to develop a crispy bottom layer.
05 - Stir the rice and vegetables together; drizzle with toasted sesame oil, soy sauce, and rice vinegar. Add chili flakes if desired.
06 - Continue stir-frying for 2 to 3 minutes until rice is heated through and slightly crispy.
07 - Remove from heat, stir in sliced green onions, and adjust seasoning as needed.
08 - Divide into bowls, sprinkle with toasted sesame seeds and fresh cilantro, and serve with lime wedges if desired.
