Vegetable Stir-Fry

Instructions

1. Step 1

   Put the rinsed rice and water in the saucepan. Bring to a boil over medium-high heat, reduce to low, and cook for 18 minutes until the water is absorbed and the rice is tender.

   Timer: 18 min (scalable)

   Ingredients used: 210.0 gr Rice, 360.0 ml Water

   Cookware: saucepan — low heat after boiling

2. Step 2

   Heat the vegetable oil in the skillet over medium-high heat. Add the onion, garlic, and ginger, then stir with the spatula for 3 minutes until fragrant and the onion begins to soften.

   Timer: 3 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger, 120.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: skillet — medium-high heat, spatula — stirring

3. Step 3

   Add the broccoli, carrot, and bell pepper to the skillet. Stir-fry with the spatula for 7 minutes until the vegetables are brightly colored and tender-crisp, allowing the large load to soften and steam.

   Timer: 7 min (scalable)

   Ingredients used: 150.0 gr Bell Pepper, 300.0 gr Broccoli, 150.0 gr Carrot

   Cookware: skillet — medium-high heat, spatula — stirring

4. Step 4

   Pour the soy sauce over the vegetables and toss with the spatula for 2 minutes until everything is glossy and evenly coated.

   Ingredients used: 45.0 ml Soy Sauce

   Cookware: skillet — medium heat, spatula — tossing

5. Step 5

   Serve the tender rice from the saucepan and top it with the hot vegetable stir-fry from the skillet.

   Cookware: saucepan — serving, skillet — serving