Vegetarian Stir-Fry with Diva Rice

Ingredients

• 2 cups Diva Rice (prepared according to package directions)
• 2 tbsp sesame oil
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 2 cups broccoli florets
• 2 medium carrots (julienned)
• 2 bell peppers (mixed colors, sliced)
• 1 cup snap peas (trimmed)
• 3 tbsp low-sodium soy sauce (or coconut aminos for gluten-free)
• 1 tbsp rice vinegar
• sriracha or chili flakes (to taste)(optional)
• sesame seeds (for garnish)(optional)
• 2 green onions (sliced, for garnish)(optional)

Instructions

1. 1

   Prepare 2 cups of Diva Rice with hot water according to package directions. Set aside and keep warm.

2. 2

   Cut all vegetables into uniform bite-sized pieces so they cook evenly. Keep the broccoli and carrots separate from the peppers and snap peas.

3. 3

   Heat sesame oil in a large wok or skillet over high heat until it just begins to shimmer. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant.

4. 4

   Add the broccoli and carrots first — these need more time. Stir-fry for 3 minutes, tossing frequently to keep them moving.

5. 5

   Add the bell peppers and snap peas. Continue stir-frying for 2–3 minutes until all vegetables are crisp-tender and brightly colored. Do not overcook.

6. 6

   Pour in the soy sauce and rice vinegar. Toss everything to coat evenly. Add sriracha or chili flakes if you want some heat.

7. 7

   Divide the Diva Rice among 4 bowls. Spoon the stir-fried vegetables over the rice. Garnish with sesame seeds and sliced green onions.