Rinse the uncooked rice under cold water until the water runs clear. In a medium saucepan, combine 1 cup of rinsed rice and 2 cups of water. Bring to a boil over medium-high heat.

Cook the Rice

Once boiling, reduce heat to low, cover the saucepan, and let the rice simmer for about 18-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes.

Stir Fry

Prepare the Vegetables

While the rice is cooking, wash and chop all the vegetables into bite-sized pieces.

Make the Sauce

In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, minced ginger, cornstarch, and water until smooth.

Heat the Pan

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

Stir Fry the Vegetables

Add the sliced onion to the hot skillet and sauté for about 2 minutes until slightly translucent. Then add the bell pepper, broccoli, carrots, snow peas, and mushrooms. Stir fry for 5-7 minutes, until the vegetables are tender-crisp.

Add the Sauce

Pour the prepared sauce over the stir-fried vegetables. Stir well to coat and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Serving

Serve the Dish

Fluff the cooked rice with a fork and divide it among serving plates. Top each serving of rice with the vegetable stir fry. Serve hot and enjoy!