# What You 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 small broccoli florets
05 - 1 cup sliced sugar snap peas
06 - 3 thinly sliced green onions
07 - 2 cloves garlic, minced
08 - 1 tablespoon grated fresh ginger
→ Sauce & Seasoning
09 - 2 tablespoons soy sauce (use tamari for gluten-free)
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 diced carrots and broccoli florets; 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.
04 - Push vegetables to one side of the pan. Spread chilled jasmine rice evenly in the empty space. Increase heat to high and cook undisturbed for 2 minutes to crisp the rice bottom.
05 - Stir rice and vegetables together, add toasted sesame oil, soy sauce, and rice vinegar. Sprinkle chili flakes if desired.
06 - Continue stir-frying for 2 to 3 minutes until the rice is warmed through and slightly crispy.
07 - Remove from heat, stir in sliced green onions, and adjust seasoning to taste.
08 - Divide into bowls and garnish with toasted sesame seeds, chopped cilantro, and optional lime wedges.
