Vegetable Stir-Fry with Rice
A quick and colorful weeknight stir-fry with crisp vegetables and fluffy rice, ready in about 30 minutes. Simple, satisfying, and perfect for using up whatever veggies you have on hand.
- Total time
- 30 min
- Servings
- 2
- Calories
- 450
- Protein
- 10g
Ingredients
- 2 cups cooked rice
- 4 cups mixed vegetables (e.g., bell pepper, carrot, broccoli)
- 1 medium onion
- 2 cloves garlic
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 cups lettuce leaves
Instructions
- 1
Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
- 2
Add 1 sliced onion and 2 minced garlic cloves; stir-fry until fragrant and onion is translucent, about 2 minutes.
- 3
Add 4 cups mixed vegetables (chopped into bite-size pieces); stir-fry until tender-crisp and lightly charred, about 5-7 minutes.
- 4
Add 2 cups cooked rice and 3 tbsp soy sauce; toss everything together until rice is heated through and evenly coated, about 2-3 minutes.
- 5
Serve hot over 2 cups lettuce leaves, using them as a bed or wrap. Enjoy immediately.
Tools you’ll need
- Large skillet or wok
- Spatula
- Cutting board
- Knife
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