# What You'll Need:
→ Rice
01 - 3 cups cooked jasmine rice (preferably day-old, chilled)
→ Vegetables
02 - 1 cup diced carrots
03 - 1 cup diced bell pepper (red or yellow)
04 - 1 cup chopped small broccoli florets
05 - 1 cup sliced sugar snap peas
06 - 3 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon grated fresh ginger
→ Sauce & Seasoning
09 - 2 tablespoons soy sauce (use tamari for gluten-free)
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 fresh cilantro, chopped
16 - Lime wedges (optional)
# Directions:
01 - Warm vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add carrots and broccoli; stir-fry for 2 minutes until they start to soften.
03 - Stir in bell pepper, sugar snap peas, garlic, and ginger; continue stir-frying for 2 to 3 minutes until fragrant and tender.
04 - Push vegetables to one side, add chilled rice evenly in the pan, increase heat to high, and cook undisturbed for 2 minutes to crisp the bottom.
05 - Mix rice with vegetables; drizzle sesame oil, soy sauce, and rice vinegar over; add chili flakes if using.
06 - Cook everything together for 2 to 3 minutes until heated through and slightly crispy.
07 - Remove from heat; stir in green onions and adjust seasoning to taste.
08 - Portion into bowls; sprinkle with toasted sesame seeds, chopped cilantro and serve with lime wedges if desired.
