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15-Minute Veggie Stir-Fry Rice Recipe

Easy 15-Minute Veggie Stir-Fry Rice Recipe for Busy Food Lovers

This 15-Minute Veggie Stir-Fry Rice recipe is quick, vibrant, and packed with fresh veggies, perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 3 cups cooked rice Use day-old rice for best texture
  • 1 cup bell peppers Mixed colors
  • 1 cup carrots Thinly sliced or julienned
  • 1 cup snow peas
  • 1 cup broccoli florets Small pieces
  • 2 stalks green onions Add at the end
For the Sauce
  • 3 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • 2 cloves garlic Minced
  • 1 tbsp ginger Grated
  • 1 tbsp sesame oil For drizzling
Optional Extras
  • toasted sesame seeds For topping
  • crushed red pepper flakes For a spicy kick
  • protein of choice (tofu, chicken, shrimp) To customize

Equipment

  • large nonstick skillet

Method
 

Cooking Instructions
  1. Add 1 tbsp sesame oil to a large nonstick skillet over medium-high heat. Heat until it shimmers, about 1 minute.
  2. Toss in 2 cloves minced garlic and 1 tbsp grated ginger; sauté for about 30 seconds until fragrant.
  3. Add carrots, broccoli, bell peppers, and snow peas; cook 3–4 minutes, stirring occasionally.
  4. Stir in 3 cups day-old cooked rice, breaking up clumps. Cook for 2 minutes until heated through.
  5. In a small bowl, combine 3 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil; whisk until smooth.
  6. Pour sauce over rice and veggies, toss quickly to coat evenly; cook 1 minute more.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 400IUVitamin C: 50mgCalcium: 60mgIron: 1.5mg

Notes

Customize with other vegetables or proteins as desired. Best enjoyed fresh but can be stored.

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