# What You Need:
→ Rice
01 - 3 cups cooked jasmine rice, chilled (preferably day-old)
→ Vegetables
02 - 1 cup diced carrots
03 - 1 cup diced bell pepper (red or yellow)
04 - 1 cup chopped broccoli florets
05 - 1 cup sliced sugar snap peas
06 - 3 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
→ Sauce & Seasoning
09 - 2 tablespoons soy sauce (or 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 fresh cilantro, chopped
16 - Lime wedges (optional)
# How to Make It:
01 - Warm the 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; continue stir-frying for 2 to 3 minutes until fragrant and tender.
04 - Push vegetables aside, add chilled rice evenly to the pan, increase heat to high, and cook undisturbed for 2 minutes to achieve a crispy bottom layer.
05 - Mix rice with vegetables; drizzle in toasted sesame oil, soy sauce, and rice vinegar; add chili flakes if desired.
06 - Continue stir-frying everything together for 2 to 3 minutes until rice is heated through and slightly crispy.
07 - Remove from heat, fold in sliced green onions, and adjust seasoning to taste.
08 - Portion into bowls, garnish with toasted sesame seeds and chopped cilantro; serve with lime wedges if desired.
