Ingredients
Scale
- 1 cup jasmine or basmati rice
- 1 tablespoon oil (for cooking)
- 1 cup protein (chicken, tofu, or shrimp)
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 green onions (sliced)
- 2 tablespoons toasted sesame seeds
- 2 tablespoons pickled ginger
- Sriracha sauce (to taste)
Instructions
- Rinse the rice under cold water until clear. Combine with 2 cups water in a pot, bring to a boil, then simmer covered for 15 minutes.
- Heat oil in a skillet over medium-high heat. Add marinated protein and cook for 5-7 minutes until golden brown.
- Add chopped vegetables to the skillet; stir-fry for 3-4 minutes until tender-crisp.
- Pour in soy sauce and sesame oil; stir and cook for another minute.
- Fluff cooked rice with a fork and divide into bowls. Top with the protein-veggie mixture and garnish with sliced green onions.
- Finish with toasted sesame seeds, pickled ginger, and Sriracha if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg