Ingredients:

  • 1 ½ cups jasmine rice (300 g)
  • 3 cups water (720 mL)
  • 1 tablespoon unsalted butter or olive oil (14 g)
  • Pinch of salt
  • 2 tablespoons vegetable oil (30 mL)
  • 1 cup broccoli florets (150 g)
  • 1 bell pepper, sliced (150 g)
  • 1 medium carrot, julienned (70 g)
  • 1 cup snap peas (100 g)
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce (15 mL)
  • 1 tablespoon sesame oil (15 mL)
  • 1 teaspoon fresh ginger, grated
  • Protein of choice (e.g., chicken, shrimp, tofu; about 1 pound or 450 g)

Instructions:

  1. Rinse jasmine rice under cold water until water runs clear.
  2. In a medium saucepan, combine rinsed rice, water, butter, and salt.
  3. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes.
  4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  5. In a large skillet or wok, heat vegetable oil over medium-high heat.
  6. Add your choice of protein and cook until browned and cooked through. Set aside.
  7. In the same skillet, add additional oil if necessary, then sauté garlic and ginger for 30 seconds until fragrant.
  8. Add broccoli, bell pepper, carrot, and snap peas. Cook for 4-5 minutes or until vegetables are tender-crisp.
  9. Return the cooked protein to the skillet with vegetables.
  10. Stir in soy sauce and sesame oil, cooking for an additional 2-3 minutes.
  11. Serve the stir-fry over a bed of jasmine rice. Enjoy!