# What You'll Need:
→ Rice
01 - 3 cups cooked jasmine rice, preferably 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 garlic, minced
08 - 1 tablespoon freshly grated ginger
→ Sauce & Seasoning
09 - 2 tablespoons soy sauce or 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:
01 - Warm the 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 they begin to soften.
03 - Incorporate bell pepper, sugar snap peas, minced garlic, and grated ginger; stir-fry for 2 to 3 minutes until fragrant and tender-crisp.
04 - Push vegetables to one side. Spread chilled rice evenly in the pan, increase heat to high, and cook undisturbed for 2 minutes to achieve a crispy bottom layer.
05 - Stir the rice together with the vegetables. Drizzle in toasted sesame oil, soy sauce, and rice vinegar; add chili flakes if using.
06 - Continue stir-frying for another 2 to 3 minutes until rice is heated through and slightly crispy.
07 - Remove from heat, fold in green onions, adjust seasoning as needed. Portion into bowls and garnish with toasted sesame seeds, chopped cilantro, and lime wedges if desired.
