This Vegetable Stir Fry with Rice is a quick, colorful dish filled with cooked vegetables and fluffy rice. It’s simple to make and perfect for a healthy, satisfying meal any night.
I like adding a splash of soy sauce and some sesame oil—makes it taste special! And I always pick my favorite veggies; it’s fun to change things up.
For a quick finish, I serve it hot with some chopped green onions on top. It’s a tasty, easy way to get lots of greens and grains in one plate.
Ingredients & Substitutions
Vegetables: Bell peppers, broccoli, and carrots make the stir fry colorful and crunchy. I like to slice them thin for even cooking. You can swap in snap peas or string beans if you prefer more snap and less sweetness.
Rice: Use jasmine or basmati rice for fluffy, fragrant grains. I rinse the rice first to remove excess starch, which helps it stay fluffy. Quinoa or cauliflower rice are good low-carb options if you want a different base.
Soy Sauce: Adds umami and saltiness. I recommend low-sodium soy sauce so it doesn’t get too salty. Tamari or coconut aminos are friendly non-soy substitutes that work well and are allergy-friendly.
Garlic & Ginger: These give the dish its bright, warm flavor. I crush the garlic and grate the ginger to release more aroma. For a milder taste, use less ginger or minced shallots instead.
Oil: Use vegetable or sesame oil for stir-frying. I prefer sesame oil for flavor but use vegetable oil if I want a neutral taste. Just don’t overload the pan with oil—use enough to coat the vegetables lightly.
How do I stir-fry vegetables quickly without overcooking?
Start with a hot pan—this helps vegetables cook fast and stay crisp. Keep your ingredients prepped and within reach so you can add them quickly. Stir constantly once you add the vegetables to prevent burning and overcooking.
- Heat your oil until shimmering before adding vegetables.
- Add vegetables that take longer first, like carrots or broccoli.
- Keep stirring constantly—don’t leave the pan alone.
- Test a piece; it should be tender-crisp, not mushy.
How to Make Vegetable Stir Fry with Rice?
Ingredients You’ll Need:
Vegetables
- 1 cup sliced bell peppers
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snap peas
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
Rice
- 1 cup long-grain rice
- 2 cups water
How Much Time Will You Need?
15 minutes prep + 20 minutes cooking = 35 minutes total
Step-by-Step Instructions:
1. Cook the rice
Bring 2 cups of water to a boil. Add rice, reduce heat to low. Cover and simmer for 15 minutes until water is absorbed. Fluff with a fork.
2. Prepare the vegetables
Wash and slice all vegetables. Mince garlic. Keep them ready for stir-frying.
3. Heat the skillet
Heat 2 tablespoons of oil in a large pan over medium-high heat. Add garlic; cook for 30 seconds until fragrant.
4. Stir-fry the vegetables
Add carrots, broccoli, and bell peppers. Cook for 5-7 minutes, stirring often, until tender-crisp. Add snap peas last and cook for 2 more minutes.
5. Add soy sauce
Pour soy sauce over the vegetables. Stir well. Cook for 1-2 minutes to combine flavors.
6. Serve
Spoon the cooked rice onto plates. Top with stir-fried vegetables. Enjoy your quick and easy vegetable stir fry with rice.
