Vegetable Stir-Fry with Egg and Rice Bowl

A vibrant and nutritious stir-fry combining crunchy bell peppers, tender broccoli, and sweet snap peas, served atop fluffy steamed rice and topped with a soft fried egg for a satisfying meal.

Steps

1. Rinse the jasmine rice under cold water until water runs clear. 2. Cook the rice according to package instructions; keep warm. 3. Heat vegetable oil in a large skillet or wok over medium-high heat. 4. Add minced garlic and sauté for 30 seconds until fragrant. 5. Add broccoli, bell pepper, and snap peas; stir-fry for 4-5 minutes until vegetables are tender-crisp. 6. Drizzle soy sauce and sesame oil over the vegetables; toss to coat evenly. 7. Season with salt and pepper to taste; remove from heat. 8. In a small frying pan, heat a little oil over medium heat and fry the egg until the white is set but the yolk remains soft. 9. To serve, place steamed rice in a bowl, top with the vegetable stir-fry, and gently place the fried egg on top. 10. Garnish with sliced green onions and sesame seeds if desired. Enjoy immediately.

1/2 cup jasmine rice 1/2 cup broccoli florets 1/2 bell pepper, sliced (any color) 1/2 cup snap peas 1 large egg 1 clove garlic, minced 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon vegetable oil Salt and pepper to taste Optional: sliced green onions and sesame seeds for garnish