Name: Summer Veggie Stir-Fry with Garlic-Lime Sauce
Prep time: 18 min
Total time: 18 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 red bell pepper, sliced; 1 small zucchini, sliced; 1 cup sugar snap peas, trimmed; 2 cups cooked instant rice; 2 cloves garlic, minced; Juice of 1 lime; 2 tbsp soy sauce; 1 tbsp honey; 1/2 tsp chili flakes (optional); 2 green onions, sliced

Summer Veggie Stir-Fry with Garlic-Lime Sauce

CreamyVanilla6591

This fast and easy Summer Veggie Stir-Fry is the perfect answer for a warm, rainy South Carolina evening! With crisp, colorful vegetables and a zingy garlic-lime sauce, it’s satisfying yet light—a great way to celebrate late-summer produce. Using instant rice makes it weeknight-friendly, while the char from quick stir-frying keeps the flavors fresh and lively. The sweet, tangy, and slightly spicy sauce ties everything together, and green onions add a finishing pop of color and crunch. It’s ready in under 20 minutes and sure to brighten up a cloudy day!

Ingredients

Instructions

Heat 1 tbsp oil in a large nonstick skillet or wok over medium-high heat.
Add bell pepper, zucchini, and sugar snap peas. Stir-fry for 4-5 minutes until just tender and vibrant. Transfer veggies to a plate.
Add remaining oil to the skillet. Sauté garlic for 30 seconds until fragrant.
Add cooked rice and toss well. Add veggies back in. Pour in soy sauce, honey, lime juice, and chili flakes if desired. Stir to combine and heat through, 2 minutes.
Top with green onions and serve immediately.