Creating this Rice Bowl with Vegetables is simple and straight to the point. Here’s how to do it:

1. Rinse the Rice: Start by rinsing the jasmine or basmati rice under cold water until the water runs clear. This removes excess starch and prevents stickiness.

1. Cook the Rice: In a medium saucepan, combine the rinsed rice and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let it sit for a few minutes before fluffing with a fork.

1. Heat the Oil: While the rice is cooking, heat the vegetable oil in a large skillet or wok over medium-high heat.

1. Sauté the Vegetables: Add the minced garlic and sauté for 30 seconds or until fragrant. Then add the bell pepper, carrot, zucchini, broccoli, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

1. Add Seasonings: Drizzle the soy sauce and sesame oil over the vegetables. Stir well to combine, and season with salt and pepper to taste. Cook for an additional 2 minutes.

1. Combine with Rice: Once the rice is finished cooking, gently fold it into the sautéed vegetables in the skillet. Mix until everything is well combined and heated through.

1. Serve: Remove from heat and prepare to serve.