There’s something magical about a colorful, crunchy veggie stir-fry served over fluffy rice—it’s comfort food that feels fresh and vibrant! Whether you’re squeezing in a quick weeknight meal or jazzing up your dinner routine, this dish comes together fast, tastes incredible, and is packed with good-for-you ingredients. So, grab your favorite veggies and let’s get that wok sizzling!
Why You’ll Love This Recipe
This stir-fry is a game-changer! It’s great for busy nights, packed with flavor, and endlessly customizable. Here’s why it deserves a spot on your weekly menu:
- Quick and Easy: Ready in 30 minutes or less!
- Versatile: Use any veggies you have on hand—perfect for reducing food waste.
- Healthy and Satisfying: A perfect balance of crisp vegetables, savory sauce, and fluffy rice.
- Family-Friendly: Even picky eaters will love the burst of flavors.
- One-Pan Wonder: Fewer dishes = more time to relax after dinner.
Ingredients Breakdown
Essentials
- 2 cups cooked rice (jasmine, basmati, or brown rice works great!)
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 1 bell pepper, sliced thin
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 carrot, julienned
- ½ cup snap peas
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha (optional for spice)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Sesame seeds & chopped green onions for garnish
Pro Tips
- Prepping is key: Chop all your veggies before you start cooking for seamless stir-frying.
- Use high heat: A hot pan gives veggies their signature crisp-tender texture.
- Don’t overcrowd the pan: If needed, cook in batches to prevent steaming.
Step-by-Step Instructions
- Prepare the rice: If you haven’t already, cook your rice according to package instructions and set aside.
- Mix the sauce: In a small bowl, whisk together soy sauce, honey, sriracha (if using), and cornstarch slurry. Set aside.
- Heat the pan: In a large wok or skillet, heat the oil over medium-high heat.
- Cook aromatics: Add garlic and ginger, stir-frying for about 30 seconds until fragrant.
- Add the veggies: Toss in bell pepper, zucchini, broccoli, carrot, and snap peas. Stir-fry for 4-6 minutes until vibrant yet crisp.
- Pour in the sauce: Stir well to coat the veggies, cooking for another 2 minutes until the sauce thickens slightly.
- Serve and garnish: Spoon the stir-fry over warm rice, sprinkle with sesame seeds and green onions, and enjoy!
Chef’s Tips and Tricks
- Cut your veggies evenly: This ensures they cook at the same rate.
- Want more protein? Add tofu, shrimp, or chicken for a heartier meal.
- Adjust the sauce: Like it sweeter? Add extra honey. Need more heat? A dash of chili flakes will do the trick.
- Reheating tip: Warm leftovers in a pan over medium heat for the best texture.
Recipe Variations and Serving Suggestions
- Different Protein Options: Try tempeh, beef strips, or even a fried egg on top.
- Low-Carb Version: Swap rice for cauliflower rice or zucchini noodles.
- Noodle Stir-Fry: Toss in cooked rice noodles instead of serving over rice.
- Extra Crunch: Top with crushed peanuts or cashews.
FAQs
Can I make this ahead of time?
Yes! You can chop veggies and make the sauce ahead. Store separately, then stir-fry fresh when ready.
What’s the best way to store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan for best results.
Can I freeze vegetable stir-fry?
While you can freeze it, the texture of certain veggies may change. It’s best enjoyed fresh.
Recipe Card
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
- 2 cups cooked rice
- 2 tbsp vegetable oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli
- 1 carrot, julienned
- ½ cup snap peas
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- ¼ cup soy sauce
- 1 tbsp honey
- 1 tsp sriracha (optional)
- 1 tsp cornstarch + 2 tbsp water
- Sesame seeds & green onions for garnish
- Cook rice and set aside.
- Whisk together soy sauce, honey, sriracha, and cornstarch mixture.
- Heat oil in a pan over medium-high heat.
- Stir-fry garlic and ginger for 30 seconds.
- Add vegetables and cook for 4-6 minutes.
- Pour in sauce, stirring to coat and thicken.
- Serve over rice, garnished with sesame seeds and green onions.
Did you try this stir-fry? Let me know in the comments! Share your version on social media and tag @thekitchensaid—I’d love to see your delicious creations!
