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Quick Summer Vegetable Stir-Fry with Rice

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A fast, fresh, and colorful summer vegetable stir-fry with rice that comes together in just 15 minutes, perfect for busy evenings or potlucks.

Ingredients

Scale
  • 1 cup bell peppers, sliced (mix of red, yellow, and orange)
  • 1 cup zucchini, sliced into half-moons
  • 1 cup fresh corn kernels (or frozen, thawed)
  • 1 cup snap peas, trimmed
  • 1 medium carrot, julienned
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 2 cups cooked jasmine or basmati rice, preferably day-old
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 1/4 teaspoon red chili flakes or sriracha
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro or green onions, chopped

Instructions

  1. Wash and slice all vegetables as described. If using fresh corn, slice off the cob; if frozen, thaw under warm water. Have cooked rice ready (day-old rice preferred).
  2. In a small bowl, combine soy sauce, sesame oil, rice vinegar, honey, black pepper, and chili flakes if using. Stir until honey dissolves.
  3. Heat wok or large skillet over medium-high heat until hot.
  4. Add a splash of neutral oil, then toss in minced garlic and sliced onions. Stir quickly until fragrant and just starting to soften.
  5. Add carrots, snap peas, zucchini, bell peppers, and corn. Stir-fry for 4-5 minutes, keeping veggies crisp-tender.
  6. Push veggies to one side, add a little oil if needed, then add rice. Stir-fry together, breaking up clumps. Pour sauce over and mix well.
  7. Turn off heat, sprinkle toasted sesame seeds and chopped cilantro or green onions on top. Stir gently and serve immediately.

Notes

Use day-old rice for best texture. Avoid overcrowding the pan to keep veggies crisp. Adjust seasoning at the end. Add fresh herbs and seeds just before serving to preserve flavor. For gluten-free, substitute soy sauce with tamari. Protein additions like tofu or shrimp can be cooked separately and added at the end.

Nutrition

Keywords: summer vegetable stir-fry, quick stir-fry, healthy dinner, easy vegetable recipe, rice stir-fry, vegan stir-fry, gluten-free stir-fry

Find it online: https://sunnysavory.com/quick-summer-vegetable-stir-fry-with-rice-easy-15-minute-healthy-recipe/