Teriyaki Vegetable Rice Bowl Recipe

Rinse the Rice

Place the jasmine rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed jasmine rice and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

Prepare the Vegetables

While the rice is cooking, wash and chop all the vegetables (broccoli, carrot, bell pepper, snap peas, and green onions) as indicated.

Stir-fry the Vegetables

In a large skillet or wok, heat a tablespoon of sesame oil over medium-high heat. Add the broccoli florets and sliced carrot. Stir-fry for about 3 minutes until they start to soften.

Add Remaining Vegetables

Add the diced bell pepper and snap peas to the skillet. Stir-fry for another 2-3 minutes until all the vegetables are tender-crisp. Remove from heat and set aside.

Combine Sauce Ingredients

In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger until the sugar is dissolved.

Combine Rice and Vegetables

Once the rice is cooked and the vegetables are stir-fried, add the rice to the skillet with the vegetables.

Add Teriyaki Sauce

Pour the teriyaki sauce over the rice and vegetables, stirring to combine everything evenly. Cook for an additional 2 minutes, allowing the flavors to meld.

Garnish and Serve

Remove from heat and serve the teriyaki vegetable rice bowl in bowls, garnished with sesame seeds and chopped cilantro.