Vegetable Stir-Fry with Rice Recipe

Vegetable Stir-Fry with Rice Recipe

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Vegetable Stir-Fry with Rice Recipe

Vegetable stir-fry with rice is a versatile and flavorful dish that combines vibrant vegetables, aromatic seasonings, and fluffy rice for a satisfying and nutritious meal. This recipe is ideal for both beginners and seasoned cooks, offering flexibility to adapt ingredients based on personal taste and dietary preferences. Follow this step-by-step guide to create a delicious vegetable stir-fry with rice, packed with nutrients and bursting with flavor.

Ingredients

For the Rice:

  • 1 cup long-grain white rice or jasmine rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon vegetable oil or butter (optional)

For the Stir-Fry:

  • 2 tablespoons vegetable oil (e.g., canola, sunflower, or sesame oil)
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, finely grated
  • 1 medium red bell pepper, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 medium carrot, julienned or thinly sliced
  • 1 cup snap peas or green beans
  • 1 cup mushrooms, sliced
  • 1/4 cup soy sauce (low-sodium preferred)
  • 1 tablespoon oyster sauce (optional for added flavor)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red chili flakes (optional)
  • Salt and pepper to taste
  • 2 tablespoons chopped green onions (for garnish)
  • 1 teaspoon sesame seeds (for garnish, optional)

Instructions

Step 1: Prepare the Rice

  1. Rinse the Rice: Rinse the rice under cold running water until the water runs clear. This helps remove excess starch, ensuring fluffy and separate grains.
  2. Cook the Rice:
    • In a medium saucepan, combine the rinsed rice, water, salt, and oil or butter (if using).
    • Bring the mixture to a boil over medium-high heat.
    • Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-18 minutes or until all the water is absorbed.
  3. Fluff and Set Aside: Remove the saucepan from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork and set aside.

Step 2: Prepare the Vegetables

  1. Wash and Chop:
    • Wash all the vegetables thoroughly under cold water.
    • Slice the onion, bell peppers, and mushrooms. Cut the broccoli into small florets, julienne or slice the carrot, and trim the ends of the snap peas or green beans.
  2. Organize Ingredients: Arrange the vegetables, garlic, and ginger in separate bowls for easy access during cooking.

Step 3: Make the Stir-Fry Sauce

  1. Combine Ingredients:
    • In a small bowl, mix soy sauce, oyster sauce (if using), and sesame oil.
    • Adjust the flavor by adding a pinch of sugar or a splash of rice vinegar, if desired.
    • Set the sauce aside.
  2. Prepare the Slurry: In a separate bowl, dissolve the cornstarch in water. This will thicken the sauce later.

Step 4: Cook the Stir-Fry

  1. Heat the Oil:
    • Heat a large wok or skillet over medium-high heat.
    • Add 2 tablespoons of vegetable oil and swirl to coat the surface evenly.
  2. Sauté Aromatics:
    • Add the minced garlic and grated ginger to the hot oil.
    • Stir-fry for 30 seconds to release their aroma.
  3. Cook the Vegetables:
    • Add the onion slices and stir-fry for 1-2 minutes until slightly translucent.
    • Add the harder vegetables first (carrots, broccoli) and stir-fry for 2-3 minutes.
    • Add the bell peppers, snap peas, and mushrooms. Continue stir-frying for another 2-3 minutes until the vegetables are tender-crisp.
  4. Add the Sauce:
    • Pour the prepared stir-fry sauce over the vegetables and toss to coat evenly.
    • Add the cornstarch slurry and stir well to combine.
    • Allow the sauce to simmer for 1-2 minutes until it thickens and coats the vegetables.
  5. Season and Finish:
    • Sprinkle red chili flakes, salt, and pepper to taste.
    • Drizzle with a teaspoon of sesame oil for added fragrance.

Step 5: Assemble and Serve

  1. Plate the Rice:
    • Divide the cooked rice onto serving plates or bowls.
  2. Top with Stir-Fry:
    • Spoon the vegetable stir-fry over the rice.
  3. Garnish:
    • Sprinkle chopped green onions and sesame seeds on top for a fresh and crunchy finish.
  4. Serve Immediately:
    • Serve the dish hot and enjoy the delightful combination of textures and flavors.

Tips and Variations

  1. Protein Addition: Add tofu, tempeh, or cooked chicken, shrimp, or beef to make it a more protein-rich meal.
  2. Spice Level: Increase or decrease the red chili flakes based on your heat tolerance.
  3. Rice Alternatives: Substitute white rice with brown rice, quinoa, or cauliflower rice for a healthier option.
  4. Vegetable Choices: Use seasonal or frozen vegetables like zucchini, asparagus, or baby corn to customize your stir-fry.
  5. Make-Ahead: Chop vegetables and cook rice in advance to save time during meal preparation.

Nutritional Benefits

This vegetable stir-fry with rice is packed with vitamins, minerals, and dietary fiber from the variety of vegetables. The dish is low in fat and can be tailored to suit vegan, gluten-free, or low-carb diets. Pair it with a refreshing side salad or a light soup for a complete and balanced meal.

Enjoy this delicious and colorful vegetable stir-fry with rice, perfect for any occasion and sure to impress family and friends with its vibrant flavors and wholesome goodness!

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Vegetable stir fry recipe
Vegetable stir fry
Vegetable stir fry with rice

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