# 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 red or yellow bell pepper
04 - 1 cup small chopped broccoli florets
05 - 1 cup sliced sugar snap peas
06 - 3 thinly sliced green onions
07 - 2 cloves minced garlic
08 - 1 tablespoon grated fresh 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 chopped fresh cilantro
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 carrots and broccoli; stir-fry for 2 minutes until slightly softened.
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 aside and spread chilled rice evenly in the pan. Increase heat to high and cook undisturbed for 2 minutes to crisp the rice bottom.
05 - Mix rice with vegetables, then drizzle sesame oil, soy sauce, and rice vinegar. Add chili flakes if desired.
06 - Stir-fry for 2 to 3 minutes until rice is heated through and slightly crispy.
07 - Remove from heat, stir in green onions, adjust seasoning as needed, and serve garnished with toasted sesame seeds, cilantro, and lime wedges.
