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Vegetable and Protein Rice Stir-fry

A quick and flavorful stir-fry with rice, vegetables, and protein, perfect for gatherings or weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Stir-fry
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Day-old rice works best.
  • 1 cup diced vegetables (bell peppers, carrots, peas) Customize with your favorite vegetables.
  • 1 cup cooked protein (chicken, shrimp, or tofu) Any protein can be used.
Sauces and Seasonings
  • 2 tablespoons soy sauce Use gluten-free if needed.
  • 1 tablespoon olive oil For sautéing.
  • 2 teaspoons minced garlic Fresh garlic recommended.
  • to taste salt and pepper Adjust based on preference.
  • green onions (optional) For garnish.

Method
 

Preparation
  1. In a large skillet or wok, heat the olive oil over medium-high heat for about a minute.
  2. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds.
  3. Toss in the diced vegetables and cook for about 3-4 minutes until tender yet still crisp.
  4. Stir in your cooked protein of choice and cook for an additional 2-3 minutes to heat through.
  5. Gently fold in the cooked rice, breaking up any clumps.
  6. Pour the soy sauce over the mixture, season with salt and pepper, and stir to combine. Cook for another 2-3 minutes until everything is heated through and evenly coated.
  7. If desired, sprinkle chopped green onions on top before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, consider freezing individual portions for up to 3 months. Reheat in a microwave or warm in a skillet.