# 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 red or yellow bell pepper
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 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
# Steps:
01 - Warm 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 diced bell pepper, sugar snap peas, minced garlic, and grated ginger. Continue stir-frying for 2 to 3 minutes until fragrant and just tender.
04 - Push vegetables to one side of the pan. Add chilled rice spread in an even layer. Increase heat to high and cook undisturbed for 2 minutes to crisp the bottom layer.
05 - Stir rice and vegetables together. Drizzle in toasted sesame oil, soy sauce, and rice vinegar. Add chili flakes if desired.
06 - Cook everything together for 2 to 3 minutes until the rice is heated through and slightly crispy.
07 - Remove from heat, stir in sliced green onions, and adjust seasoning as necessary.
08 - Divide mixture into serving bowls. Sprinkle toasted sesame seeds and chopped cilantro atop. Serve with lime wedges if desired.
