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Steamed Rice and Stir-Fried Vegetables Recipe

Steamed Rice and Stir-Fried Vegetables Recipe

Livy Lane
This Steamed Rice and Stir-Fried Vegetables Recipe is simple, colorful and full of fresh flavor. It makes a quick meal for busy days. Fluffy rice pairs beautifully with crisp vegetables and a light savory sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian Inspired
Servings 4
Calories 320 kcal

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium carrot thinly sliced
  • 1 bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup sliced cabbage
  • ½ cup snow peas
  • ½ small onion sliced
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • ½ teaspoon black pepper
  • 2 tablespoons water1 tablespoon sesame seeds
  • 2 green onions sliced

Instructions
 

Rinse the Rice

  • Place the rice in a bowl and rinse it under cool water. Continue rinsing until the water becomes mostly clear. Drain the rice well before cooking.

Cook the Rice

  • Add rinsed rice, water, salt and oil to a saucepan. Bring everything to a gentle boil. Cover the pan, reduce the heat and cook for about 15 minutes.
  • Let the Rice Rest
  • Turn off the heat when the water is absorbed. Keep the lid closed for another 5 minutes. This resting time helps the rice become fluffy and evenly cooked.

Prepare the Vegetables

  • Wash and dry all vegetables before cutting them. Slice everything into similar sizes. This helps the vegetables cook evenly and gives the finished dish a beautiful appearance.

Mix the Sauce

  • Add soy sauce, sesame oil, rice vinegar, honey, black pepper and water to a small bowl. Stir well until everything combines into a smooth sauce.

Heat the Wok

  • Place a large wok or frying pan over medium-high heat. Add vegetable oil and let it become hot. A hot pan helps the vegetables cook quickly without becoming soggy.

Stir-Fry the Aromatics

  • Add the sliced onion, minced garlic and grated ginger. Stir constantly for about one minute. Cook until fragrant, but avoid burning the garlic because it can taste bitter.

Cook the Firm Vegetables

  • Add the carrots and broccoli first. Stir-fry them for two to three minutes. These vegetables need slightly more time because they are firmer than the other ingredients.

Add the Remaining Vegetables

  • Add bell pepper, cabbage and snow peas. Continue stir-frying for three minutes. Keep the vegetables moving so they cook evenly while staying slightly crisp.

Add the Sauce

  • Pour the prepared sauce over the vegetables. Toss everything together for one to two minutes. The sauce should lightly coat each vegetable without making the mixture watery.

Serve the Dish

  • Fluff the steamed rice gently with a fork. Spoon the rice into serving bowls and top with stir-fried vegetables. Finish with sesame seeds and sliced green onions.

Notes

  • Rinse rice well for lighter and fluffier grains.
  • Keep the wok hot while cooking the vegetables.
  • Avoid overcrowding the pan.
  • Cut vegetables into similar sizes.
  • Cook vegetables until tender-crisp.
  • Add chili flakes for gentle heat.
  • Use brown rice for more whole grains.
  • Add mushrooms for extra savory flavor.
  • Add tofu for more protein.
  • Use tamari instead of soy sauce if preferred.
  • Add a little lime juice for fresh flavor.
  • Use cauliflower, zucchini, or baby corn for variety.
Keyword Steamed Rice and Stir-Fried Vegetables Recipe