1/2 cup diced red bell pepper
1/4 cup diced onion
1/2 cup broccoli florets
3 cloves garlic (minced)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil (or any neutral oil)
1/2 teaspoon ground turmeric (for color)
1/4 teaspoon chili flakes (optional, for a bit of heat)
2 green onions (chopped, for garnish)
1/4 cup roasted cashews or peanuts (optional, for crunch)
Salt and pepper to taste
Lime wedges (for serving)
Instructions
1. Prepare the Rice
If you haven’t done so already, cook the jasmine rice according to the package instructions. For best results, use cold, day-old rice as it helps achieve the perfect texture for fried rice. If using freshly cooked rice, spread it out on a tray to cool and dry slightly.
2. Cook the Vegetables
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the diced onions and cook until they become translucent.
3. Stir-Fry the Vegetables
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