Ingredients
Scale
- 2 cups of basmati rice
- 1 cup of broccoli florets
- 1 cup of bell peppers, diced
- 1 cup of carrots, sliced
- 2 tablespoons of soy sauce
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Wash the broccoli, bell peppers, and carrots thoroughly under running water.
- Chop the assorted vegetables into bite-sized pieces.
- In a frying pan, heat olive oil over medium heat and sauté minced garlic for 30 seconds.
- Add chopped vegetables and stir-fry for 5-7 minutes until tender yet crisp.
- While vegetables cook, rinse basmati rice and add to a rice cooker with 4 cups of water. Cook according to instructions.
- Plate the rice with a generous scoop and top with stir-fried vegetables. Garnish with sesame seeds.
Notes
- This dish pairs well with grilled chicken, tofu, or shrimp.
- Customize the vegetables according to your preferences or what’s in season.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Add a splash of soy sauce or stock when reheating for extra moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 300 Kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg