Ingredients

• 2 tablespoons vegetable oil
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger
• 1 cup thinly-sliced mixed color bell peppers
• 0.5 cups diced carrots
• 0.25 cups diced onion
• 4 cups cooked and refrigerated white rice
• 2 tablespoons gochujang , Korean hot and sweet pepper paste
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons sliced green onions
• 1 teaspoon toasted sesame seeds

Instructions

1. 1 Heat a wok or large skillet over medium-high heat, and add vegetable oil. Add garlic and ginger, and cook until fragrant, about 30 seconds.
2. 2 Add bell peppers, carrots, and onion, and cook until tender, 4 to 5 minutes. Add a splash of water if the pan gets too dry.
3. 3 Add rice, gochujang, soy sauce, and sesame oil, mixing everything well, and stir fry until the rice is hot.
4. 4 Garnish with green onions and sesame seeds, and serve.

Nutrition per serving