Vegetable Stir Fry Recipe

Rinse the white rice under cold water until the water runs clear to remove excess starch.

In a saucepan, combine 1 cup of rinsed rice with 2 cups of water. Bring to a boil over high heat.

Once boiling, reduce the heat to low, cover, and let it simmer for about 18 minutes, or until the water is fully absorbed and the rice is tender.

Remove from heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

Heat a large skillet or wok over medium-high heat. Add a splash of oil if desired.

Add the minced garlic and ginger to the skillet, stirring quickly for about 30 seconds until fragrant.

Add the broccoli, bell pepper, carrot, snow peas, and mushrooms to the skillet. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.

In a small bowl, mix together the soy sauce, sesame oil, cornstarch, and water until smooth.

Pour the sauce over the stir-fried vegetables, stirring well to combine. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.

Sprinkle chopped green onions over the top and stir to combine. Remove from heat.