# 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 chopped broccoli florets
05 - 1 cup sliced sugar snap peas
06 - 3 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon freshly grated ginger
→ Sauce & Seasoning
09 - 2 tablespoons soy sauce (substitute tamari for gluten-free option)
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)
# How To Make It:
01 - Warm 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 slightly softened.
03 - Incorporate bell pepper, sugar snap peas, minced garlic, and grated ginger. Continue stir-frying for 2 to 3 minutes until fragrant and tender.
04 - Push vegetables to one side, spread chilled rice evenly in the pan. Increase heat to high and cook undisturbed for 2 minutes to develop a crispy bottom layer.
05 - Stir rice and vegetables together. Drizzle toasted sesame oil, soy sauce, and rice vinegar over the mixture. Add chili flakes if desired.
06 - Cook all components together for 2 to 3 minutes until rice is heated through and slightly crisp.
07 - Remove from heat, fold in sliced green onions, and adjust seasoning as needed.
08 - Distribute into bowls, garnish with toasted sesame seeds, chopped cilantro, and lime wedges if using.
